Congratulations to you; I hope this works out well for you.

I’ve recently discovered shandy. Micheleda is on my to try list. There’s a feisty looking one in the Srichacha Cookbook

Thanks. I will try it out before the summer ends!

Hi, Christina, I’m glad you enjoyed the post. I’ve never tried to put together a multi-gallon batch of Fish House, but there is a scaled-up recipe that follows a similar pattern to my single serving here:

http://liquor.com/recipes/fish-house-punch/

You’ll likely have to modify it a bit, depending on whether your plan includes adding the ice to the 2 gallons container, or to the serving glasses. Have fun.

Funny you should mention that. I was wondering on Canada Day if there is a “Founders Punch,” or any other commemorative cocktail for that day. Since half my family is Canadian, I’m sure I’ll have to do some research on that one day.

Thanks. Freshly Pressed brings a lot of new readers, and it’s always a lot of fun to hear new voices here.

Thank you, it’s great to know that readers enjoy my articles.

I look forward to hearing the result.

Here in Minnesota, it’s nearly impossible to get good peaches. They only ship us two or three of them each summer, so you have to keep your eyes open. (The rest are rotten by the time they get here—or more likely still rock-hard, never to ripen properly.) I really lucked out on the timing for this photo. And I ate the rest.

I did experiment with Appleton 12; the punch it makes is good, but it doesn’t take to dilution as well as the S&C.

But that’s a pretty interesting idea, the rhum agricole for punch. I’ll have to give that a try soon.

I’ve been enjoying punch with my “imaginary friends,” too. That’s a fine way to think about it.

Thanks, Joe, you brighten my day.

Same here. “Red.” Your photo of a very serious pale, orange drink caught my attention. I’m glad that you brought this “serious business” back into the light.

Thanks!

What I remembered as punch, until I read Wondrich’s books and began to look at the history, was essentially a big bowl of red juice, made up of a mix of various brand name canned juices. Often alcohol-free for all the kids attending whatever social we were attending. Useless. It made the modern cocktailian’s interest in the historic drink seem bizarre to me. But something got me interested, and I have been delighted to learn that in the old days, Punch was serious business, dangerous and delicious—and expensive!

It’s definitely a necessity to use rum of a funky Jamaican style and nothing else, as you said. You’ll see a bunch of other old Punch recipes calling for Batavia Arrack, whose pungent flavor would be akin to the same in Jamaican rum. I suppose on that line, you could almost view Rhum Agricole and Cachaca to be suitable cane spirits for punches, though I’ve never seen those prescribed.