Al Henry's Fish House Punch


Rate this Recipe: 

Average: 1.8 (4 votes)

A favorite punch for holiday parties from Maine to Rhode Island.


12 lemons
1 pound brown sugar
3 quarts water
2 quarts dark rum
1 quart brandy
8 to 12 ounces Peach brandy


Squeeze lemons and pour juice and rinds into large crock. Dissolve brown sugar in water and bring to a boil. Pour hot sugar solution into the crock, let mixture cool, and then strain to remove rinds, pits, and pulp. Add dark rum, brandy, and 8 ounces of peach brandy. If you prefer, add more peach brandy to taste until mixture is smooth. Flavor will vary according to strength of the lemon juice. Let punch stand, covered, for at least 24 hours before serving. The longer it stands the better it tastes! Serve in punch bowl with a chunk of ice.

Cooking & Recipes


Serves 25-30.

Preparation Method


Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

65.50 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.