Gourmet Magazine 1950s Fish House Punch Recipes

Steps:

• Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
• In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
• Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.

Steps:

• mix sugar and water together until sugar dissolves.
• add remaining ingredients in a large bowl or pot.
• serve in pitchers with ice and lemon/lime slices.

Steps:

• Pour the sugar, water, rum, lemon juice, brandy, and peach brandy into a large bowl over a large disk of ice.
• Stir until blended, and refrigerate for 1 hour.
• Add the peach slices to float, and serve in chilled glasses.

Steps:

• Dissolve the sugar in a little water.
• Add the remaining ingredients to a large punch bowl.
• Add a 10 pound cake of ice. I told you a LARGE punch bowl right?.
• Let stand 2 hours before serving.
• Stir occasionally.
• Keep the brother in law away from it before serving and don't send him to stir it.
• Serves 20 to 25.
• And stay away from Fireworks afterward.