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 burnsidedawg
Commie Freeloader
Fish House Punch
December 14, 2019 12:11PM

Fish House Punch once and for ALL !!!!
In loving memory of my Uncle David Kitfield !!

1500ml Meyers Dark Rum
750 ml Cognac VS or VSOP
1500ml Water (filtered preferred)
¾ cup Peach or Apricot Brandy
4 cups Granulated sugar
Juice of 12 Lemons

Dissolve sugar in the water, add all ingredients.
Buy 2 frozen lemon juice (each is 7 lemon equiv),
add enough to equal 12 lemons or add both (14 lemons) it probably does not matter. You could be industrious and juice them by hand but it is the holidays, so save that time for other festivities. Make ahead of the holidays 1-2 weeks. It was a family tradition to keep what was left over (if any), and add to next year’s batch. It can be kept in a mason jar in the back of the fridge out of the way. Serve in a large punch bowl with a ice block (bunt cake pan mold works great), May float lemon slices to put in the serving glasses as well. Cheers !!!!!!!!!
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Fish House Punch

burnsidedawg132December 14, 2019 12:11PM



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