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Re: Check out this page on nola.com (How Fish house Punch is made)

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  • waljaco
    How Fishhouse Punch is made The New York Times, May 24, 1896 http://tinyurl.com/59jz2l This confirms the recipe below as being an original and that it was
    Message 1 of 10 , Jul 24, 2008
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      'How Fishhouse Punch is made'

      The New York Times, May 24, 1896

      http://tinyurl.com/59jz2l

      This confirms the recipe below as being an original and that it was
      quite sweet (25% sugar content). Modern interpretations use about a
      10% sugar content.

      wal
      --- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
      >
      > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
      > >
      > > Assuming http://tinyurl.com/63y9vx is the oldest recipe -
      > > (I have rounded off the metric equivalents)
      > >
      > > FISH HOUSE PUNCH (c.1732, U.S.)
      > >
      > > 2 bottles (dark) rum - 1500ml (1.5 litres)
      > > 1 bottle brandy - 750ml
      > > 1 quart water - 1000ml (1 litre)
      > > 3/4lb (350g)of lump sugar/bottle. i.e. total of 1000g (1 kg)
      > > 1 wine glass of peach brandy/bottle. (The old 19th century U.S. wine
      > > glass was 1/2 gill ( 4 fl. oz.) or 60ml! I assume the peach brandy is
      > > a peach infusion and not a peach eau-de-vie) i.e. total of 180ml
      > > 3/4 quart lemon juice (750ml)
      >
      > > wal
      > > It follows the traditional punch ingredients - see msg 3147 & 12702.
      > >
      > > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
      > > >
      > > > Some background information -
      > > >
      > > > http://tinyurl.com/63y9vx
      > > > http://tinyurl.com/6oeyjz
      > > > http://tinyurl.com/5vskbj
      > > >
      > > > wal
      > > >
      > > > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
      > > > >
      > > > > Fish House Punch
      > > > > http://groups.yahoo.com/group/Distillers/message/4872
      > > > >
      > > > > wal
      > > > >
      > > > > --- In Distillers@yahoogroups.com, "Matthew Rowley"
      > > > > <moonshinearchives@> wrote:
      > > > > >
      > > > > > I'm slightly embarrassed to say that I make my FHP in gallon+
      > sizes
      > > > > > once a year. The version here is a modern adaptation of the
      > classic
      > > > > > formula which would have had peach brandy as a component. I'll
      > > have to
      > > > > > dig up the exact recipe once we get back from New Orleans,
      but it
      > > > > > starts with a quart of fresh lemon juice. It's a potent and sly
      > > drink,
      > > > > > meant to be had chilled (in small cups), but with little actual
      > > ice in
      > > > > > the drink.
      > > > > >
      > > > > > Another difference: I age mine about three months (then hand
      out a
      > > > > > bunch in smaller bottles to friends) because, frankly, who
      needs a
      > > > > > gallon of that bustskull around the house whispering your name?
      > > > > >
      > > > > >
      > > > > > --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@>
      wrote:
      > > > > > >
      > > > > > > --- In Distillers@yahoogroups.com, waljaco@ wrote:
      > > > > > > >
      > > > > > > >
      > > > > > > > Dear Distillers:
      > > > > > > >
      > > > > > > > wal (waljaco@) thought you would be interested in this item
      > > from
      > > > > > > nola.com
      > > > > > > >
      > > > > > > >
      > > > > > >
      > > >
      http://blog.nola.com/judywalker/2008/07/roots_of_the_cocktail_some_mod
      > > > > > > .html
      > > > > > > >
      > > > > > > > wal
      > > > > > > >
      > > > > > >
      > > > > > >
      > > > > > > <extract>
      > > > > > > Fish House Punch
      > > > > > > Makes 1 cocktail
      > > > > > >
      > > > > > > 1 lemon, zest and juice
      > > > > > >
      > > > > > > ½ peach, crushed
      > > > > > >
      > > > > > > ½ ounce simple syrup
      > > > > > >
      > > > > > > 1 ounce Remy Martin Cognac V.S.O.P.
      > > > > > >
      > > > > > > 1 ounce Cruzan Single Barrel
      > > > > > >
      > > > > > > 1 ounce Creme de Peche
      > > > > > >
      > > > > > > 2 ounces strong cold Earl Grey Tea
      > > > > > >
      > > > > > > Garnish: Fresh mint sprigs, lemon, orange and peach slices
      > > > > > > </extract>
      > > > > > >
      > > > > > >
      > > > > > > Jeez...Don't get behind the wheel after one of those. x)
      > > > > > >
      > > > > > > Slainte!
      > > > > > > regards Harry
      > > > > > >
      > > > > >
      > > > >
      > > >
      > >
      >
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