Food & Cooking Recipes Drink Recipes Game Day Fish House Punch Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 20 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. Ingredients 1 ¾ cups demerara sugar 4 ¼ cups freshly squeezed lemon juice 2 (750 mL) bottles aged rum, preferably Old New Orleans ½ (750 mL) bottle Cognac VS ½ (1 liter) bottle whiskey, preferably Jack Daniels ½ cup plus 1 ½ teaspoons peach schnapps or brandy ½ cup plus 1 ½ teaspoons apple juice 10 dashes Peychaud bitters Large ice cubes, for serving Lemon slices, for garnish (optional) Directions 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. 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. Serve punch in rocks glasses over ice; garnish with a lemon slice if desired. Rate it Print