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Fish Bowl Punch

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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

Serves 16

  • 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.

Alcohol Content

1.3 units

Type of Glass

Wine Glass

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