Fish House Punch

Applegreen's Bar Book by John Applegreen (1904, p.46) — Applegreen 1904

1. Build the lemon juice, dissolved sugar, rum, brandy, apple brandy, and water in a large punch bowl with a large lump of ice.
2. Stir well and serve in Burgundy glasses.
3. Apollinaris or Johannis water may be used if desired.

Ice: Large lump

Nose

Lemon, rum, and apple brandy rise richly from the bowl.

Palate

This entry is especially worth keeping because it ties the famous Fish House line to a later large-bowl working recipe rather than just a mythologised name.

Finish

The finish is strong, citrus-led, and long.

Summary

A late preserved Fish House bowl from the American club-punch tradition.

Jack's Manual by J. A. Grohusko (1908, p.34) — Grohusko 1908

1. Dissolve the white sugar in sufficient water.
2. Add the lemon juice, Cognac, peach brandy, Jamaica rum, Angostura bitters, and cold water.
3. Add ice and serve.

Ice: Ice

Nose

Citrus, peach, and aged spirits rise together from the bowl.

Palate

This is a strong continuity variant because it keeps the old Fish House structure alive in a pre-war manual without flattening its peach-and-rum richness.

Finish

The finish is long, warm, and spice-led.

Summary

A classic Fish House bowl punch from the enduring club-punch line.

Jack's Manual by J. A. Grohusko (1910, p.51)

1. Mix the lemon juice, powdered sugar dissolved in sufficient water, brandy, peach brandy, Jamaica rum, Angostura bitters, and cold water.
2. Ice and serve.

Ice: Ice

The Buffet Blue Book by John H. Considine (1912, p.32)

1. Dissolve the sugar in sufficient water and combine with the lemon juice, Cognac brandy, peach brandy, Jamaica rum, and cold water.
2. Add ice and serve cold.

Ice: Ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.83)

1. Build over ice in a tumbler, add a squirt of soda water, stir, and serve.

Ice: Ice