The Bar-tender's Guide/Philadelphia Fish-House Punch

by Jerry Thomas

Philadelphia Fish-House Punch.

(From a recipe in the possession of Charles G. Leland, Esq.)

• Take ⅓ pint of lemon juice.
• Take ¾ pound of white sugar dissolved in sufficient water.
• Take ½ pint of Cognac brandy.
• Take ¼ pint of Peach brandy.
• Take ¼ pint of Jamaica rum.
• Take 2½ pints of cold water.

Ice and serve. The above is generally sufficient for one person.