New This Month

Game Day Fish House Punch

Don't get pulled away from the big game to play host -- prepare a batch of fish house punch from Lawrence Green of Minetta Tavern before guests arrive.

  • Servings: 20

Source: The Martha Stewart Show, February 2010


  • 1 3/4 cups demerara sugar
  • 4 1/4 cups freshly squeezed lemon juice
  • 2 (750 mL) bottles aged rum, preferably Old New Orleans
  • 1/2 (750 mL) bottle Cognac VS
  • 1/2 (1 liter) bottle whiskey, preferably Jack Daniels
  • 1/2 cup plus 1 1/2 teaspoons peach schnapps or brandy
  • 1/2 cup plus 1 1/2 teaspoons apple juice
  • 10 dashes Peychaud bitters
  • Large ice cubes, for serving
  • Lemon slices, for garnish (optional)


  1. In a large saucepan bring 1 3/4 cups water and sugar to a boil over medium-high heat; cook, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature.

  2. Transfer sugar mixture to a large container. Add 8 1/2 cups water, lemon juice, rum, Cognac, whiskey, peach brandy, apple juice, and bitters; stir to combine. Add a large block of ice. Let stand in a cool place for 1 hour before serving.

  3. Serve punch in rocks glasses over ice; garnish with a lemon slice if desired.

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