Philadelphia Fish House Punch

Philadelphia Fish House Punch

I’m punching above my weight in order to offer a proper toast to the fine craftsmen of Cubic Dissection, and the memory of their founder. By that, I mean, I’ve prepared some punch. Not just any punch, mind you, no, only the best. The oldest, most famous, and first of the fish house (for it had to be fishy for this particular tribute). In 1732, the Schuylkill Fishing Company of Pennsylvania first established itself, in a clubhouse “castle” they build along the banks of the Delaware a few miles north of Philadelphia. They brokered a treaty with the land owners, the Lenni-Lenape natives, and in a rebellious spirit, declared their club a sovereign state and their members an independent colony with their own government. Of course, these wealthy Quaker gentlemen simply wanted a place to fish, and to drink. Their “fish house” is considered to be the oldest social club still in existence now, and their signature punch remains a classic to this day.

drink like a fish

William Black, a secretary of the Virginian embassy, visited Philadelphia in 1744 and recorded the first known mention of the famous concoction. He describes being greeted on the banks of the river by the local dignitaries with “a Bowl of fine Lemon Punch big enough to have Swimmed half a dozen of young Geese." Legend has it that honorary society member George Washington once enjoyed the punch so much he could not make an entry into his diary for three days afterwards. Spirits writer Simon Difford offers up this more temperate single serving that allows the curious fisherman an opportunity to go noodling without committing to an entire lost weekend, and historian David Wondrich provides an accurate full bowl rendition. Here’s to keeping the craft alive – cheers.

gone fishing

Philadelphia Fish House Punch by David Wondrich

1 cup sugar

4 lemons with peels reserved

4 cups black tea

1 cup lemon juice

4 cups Jamaican rum

2 cups cognac

½ cup peach brandy (not liqueur)

Combine the lemon peels and sugar in the bowl and allow at least 30 minutes for the oils to mix (creating the oleo-saccharum). Dissolve sugar with the warm tea. Add remaining ingredients and chill with a large block of ice. Garnish each serving with a lemon slice and nutmeg.

plenty of fish in the sea

Fish House Punch (single serving) by Simon Difford

1 oz cognac (Remy Martin)

1 oz rum (Bacardi Gold)

2/3 oz crème de peach

1 oz cold black breakfast tea

½ oz lemon

1/3 oz rich simple syrup

Shake ingredients with ice and strain into an ice filled glass. Lemon slice and nutmeg garnish.

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