The various recipes for this punch all stem from that first served in 1732 by Captain Samuel Morris at the ‘State in Schuylkill’, a social club on the Schuylkill River, Philadelphia, USA. Members would meet at the Fish House, fry their fish and drink the punch — they still do.
What You’ll Need
- 14 cl lemon juice 75 g caster sugar
- 30 cl cognac or brandy
- 14 cl peach brandy 14 cl dark rum
- 1 litre sparkling water
How To Make
Combine and chill for minimum 2 hours, acid water when ready to serve. Add slices of lemon.
Type of Glass