Fish House Punch. If all you had to go by was the name — and not the delectable/semi-creepy picture above — you might not be inclined to give this one a try. The moniker conjures up the image of some sort of horrific chum slurry, produced in a seafood market, poured in a bucket and sloshed out into the ocean, attracting sharks and repelling significant others.
The real drink is worth a second look and more than a second sip. Cocktail historian David Wondrich calls it “one of the most pleasant inebriants known to science,” which should be all the endorsement anyone needs to start gathering their ingredients and their friends for a night of shared frivolity around a punch bowl.
Shared frivolity is exactly what this drink was created for, ostensibly in 1732, by a group of prosperous Philadelphian gentlemen for their club, The State in Schuylkill, also known as the “Fish House,” given the members’ fondness for the sport of fishing. But if fishing was a recreational activity the well-to-do members enjoyed, so too was partaking in cigars and drink, and what better to drink than a punch suffused with three different liquors and a bit of citrus and sugar to help it go down?