Fishhouse Punch

  • 1 ½ cups of sugar
  • 1 qt. of Lemon juice
  • 2 qt. Dark Rum
  • 2 qt. Spring water
  • 4 oz. Peach Brandy
  • 1 qt. Cognac
  • Block of Ice
  • 1 cup Peaches (sliced and peeled)

Place sugar and lemon juice in a chilled punch bowl and stir to dissolve sugar. Add alcohol and water and mix. Let punch sit at room temperature for two hours and add ice just before serving. Garnish with peaches. Makes 1 ½ gallons.

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Creamy Fizz
  • 2 oz Gin
  • Juice of ½ Lemon
  • 1 ½ tsp Powdered Sugar
  • 1 ½ tsp Light Cream
  • Club Soda
  • Ice

Shake with ice and strain into a glass half filled with ice cubes. Fill with club soda and stir well.

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