Fish House Punch (Taylor)
Author/Submitted by: The Williamsburg Art Of Cookery. By Helen Bullock and published in 1938.
rind grated, juiced
Make a syrup with the water and brown sugar and pour it hot over the rind and strained juice of the lemons. Cool. Add the rum and brandy and dash well with peach brandy to make it mellow and extra fine. Serve in a bowl of crushed ice.
This recipe is an old one in the Taylor Family of Norfolk, Virginia. By using 3 1/3 pounds (1.5 kg) of brown sugar, this punch may be prepared for bottling and will improve with age. To serve immediately, some add 1 liter of pineapple juice instead of 1 liter of water.