Tract · Cocktails

Punch · Built in glass · Historical · complexity 3/5

Philadelphia Fish House Punch

Philadelphia Fish House Punch is an aggressively large mixed-spirit punch of lemon juice, sugar, peach brandy, Cognac, Jamaica rum, and cold water.

lemon · brandy · rum · strong

Served in Punch bowl. Ice: None.

Variants (2)

American and Other Drinks by Leo Engel (1878, p.25)

0.5 pintcognac — Cognacbase
0.25 pintJamaica rum — part of the mixturebase
0.5 pintlemon juice base
0.25 pintPeach brandy — part of the mixturebase
2.5 pintwater — cold waterdilution
0.75 poundsugar — white sugarsweetener
  1. Build from the lemon juice, sugar, the specified mixed-spirit base, and cold water.

Ice: None

The Complete Bartender by Albert Barnes (1884, p.9)

0.5 wholelemon — small lemonacid
0.5 pony glasscognac — Cognac Brandybase
0.5 pony glassJamaica rum — Jamaica Rumbase
0.5 pony glassPeach brandy — Peach Brandybase
1 tablespoonsugar base
0.5 wine glasswater dilution
  1. Use a large bar glass.
  2. Add the sugar, peach brandy, cognac, Jamaica rum, water, and half a small lemon.
  3. Fill with cracked ice and shake well.

Ice: Cracked ice

See also: Mississippi Punch, Fancy Punch

The source remarks that the quantity is generally enough for one person.