Fish House Punch-A Williamsburg Recipe
- 4 cups Water
- 1 cup light brown sugar
- 7 lemons, juiced, save rinds for syrup
- 2 limes, juiced and save rinds for syrup
- 1/2 fifth cognac
- 1 fifth dark rum of your choice, 3/4 dark rum and 1/4 spiced rum is a good mix
- 6 tablespoons peach brandy,
- 3 optional 1/2 inch slices fresh cored pineapple slices to float
- 1 peach, pitted and sliced
- large punch bowl packed with crushed ice
- Blend sugar and water, bring to boil low boil for several minutes. Remove from the heat, add the lemon juice and rinds, cool, cover and refrigerate overnight. At serving time have a large bowl of packed crushed ice ready. Remove rinds from syrup, add the pineapple juice and the liquors, blend and pour over crushed ice. Float pineapple and peach slices if you like. Serve in punch cups and offer optional pineapple and peach slices for each cup. Fruit slices are tastier after sitting in the punch bowl for a while, so look for you long lingering punch bowl guests to finish off all of the fruit. rnrnServes 12 to 15
- I have tried a mix of dark rum and spiced rum, but prefer non-spiced rum. I add as much as 6 tablespoons of the peach brandy.
water, light brown sugar, lemons, save, cognac, your choice, brandy, pineapple, peach
Taken from food52.com/recipes/15022-fish-house-punch-a-williamsburg-recipe (may not work)