The story begins in pre-revolutionary Philadelphia.
As a result of early trading with Caribbean countries, colonists along the fishing ports massed great quantities of rum and citrus fruits.
These fish houses, as they were called, kept punch bowls of Fish House Punch in their outer foyers to entertain guests as they waited to be seated.
The combination of rum, brandy, lemon juice, water, and sugar gained a reputation for packing a punch among early colonists, including Continental Marines.
U.S. Marine Corps legend, Gen. Victor “Brute” Krulak (center) insisted that this drink be served at every one of his birthday celebrations after 1940.
“The recipe for true Fish House Punch was kept secret for almost 200 years,” according to Gary and Mardee Regan’s review on Fish House Punch, located on the Amazon.com website. “The Formula was first developed at the Fish House Club, also known as the State in Schuylkill, or simply the Schuylkill Fishing Company in Philadelphia, an organization formed in 1732 by a group of anglers who liked to cook.”
According to the Regans, the Fish House Punch recipe fell into public hands some time around the beginning of the 20th century, and the formula has been seen in print many times over the past hundred years.
Nevertheless, for those who mix this historical punch, the history surrounding it is legendary and so is the taste.
