Tag Archives: Punch

Throwback Thursday: Fish Club Punch

The Fish Club Punch classic cocktail punch recipe was popular in the 1890's and is similar to ingredients in the Fish House Punch recipe. {photo credit Cheri Loughlin}

The Fish Club Punch classic cocktail punch recipe was popular in the 1890′s and is similar to ingredients in the Fish House Punch recipe. {photo credit Cheri Loughlin}

The Fish Club Punch recipe appears in the Here’s How Mixed Drinks book compiled and edited by W. C. Whitfield, published by Three Mountaineers, Inc, copyright 1941. The book is unique with its wood cover. But the sometimes meticulously drawn and other times doodle like illustrations make this book fascinating to thumb through. It is a real treat.

The Fish Club Punch recipe is very close to the popular Fish House Punch. However Fish House Punch leans more toward the rum base than cognac or brandy base. They carry many of the same ingredients in varying degrees.

The notation on this recipe compiled with Party Mixes says it was popular in the Gay Nineties. Gay Nineties is a wistful term referring to the 1890’s. This decade is also referred to as the Naughty Nineties by some. There is even a movie reference of the same Naughty Nineties name. This reference assures us the Fish Club Punch is a classic cocktail recipe for sure.

Here’s How Mixed Drinks book compiled and edited by W. C. Whitfield, published by Three Mountaineers, Inc, copyright 1941

Here’s How Mixed Drinks book compiled and edited by W. C. Whitfield, published by Three Mountaineers, Inc, copyright 1941

Fish Club Punch Recipe

This is the Fish Club Punch recipe as written in the Here’s How book. I amended the directions rather than copy those verbatim.

Fish Club Punch

1/3 pint Lemon Juice

3/4 pound Sugar (dissolved in water)

1/2 pint Cognac

1/4 pint Peach Brandy

1/4 pint Jamaica Rum

2-1/2 pints Cold Water

Pour all ingredients in a punch bowl. Stir to mix well. Add cracked ice.

Fish Club Punch Recipe Converted Measurements

Most of the recipes in this book call for powdered sugar. Scanning through I don’t recall seeing any that called for granulated sugar. However, this recipe did not specify powdered sugar as so many others did specifically mention powdered sugar or a sugar cube. The back of the book mentions the fact that sugar does not melt in alcohol, so it is advised to either melt the sugar in water first or use sugar syrup in the place of sugar. Make things easy. Place the sugar in the water while you gather the rest of your ingredients or use simple syrup and add it to taste.

Fish Club Punch – converted measurements

8 ounces Cognac

4 ounces Peach Brandy

4 ounces Jamaica Rum

5-1/3 ounces Lemon Juice

1-1/2 cup Granulated Sugar (dissolved in water)

40 ounces Cold Water

Large Ice Block or Ice Ring

Place sugar in half the amount of water. Stir to dissolve. Set aside. Add cognac, peach brandy, rum and lemon juice to a punch bowl. Stir. Add the water with dissolved sugar in it. Stir. Taste. Add remaining water a little at a time until punch is diluted to your preference. Remember, the ice block will melt adding dilution to the punch. Serve in punch cups (approximately 4 to 6 ounce servings) without ice since the punch bowl is already chilled.

Ideally, I would mix the ingredients and place the mixture in the refrigerator for 4 hours or overnight before pouring into a punch bowl with the block of ice. This insures the mixture is already at chilling point with less ice melt to start with.

Fish Club Punch Single Serve Recipe

The Fish Club Punch classic cocktail punch recipe was popular in the 1890's and is similar to ingredients in the Fish House Punch recipe. {photo credit Cheri Loughlin}

Fish Club Punch Classic Cocktails Punch Recipe

I love the delicious peach flavor that shines through with the dark richness of the cognac and rum. The playful citrusy sweet notes balance the drink perfectly. This is a great recipe to serve as a punch or sip as a single serve drink.

Fish Club Punch – single serve

3/4 ounce Cognac

1/2 ounce Peach Brandy

1/2 ounce Jamaica Rum

1/2 ounce Fresh Lemon Juice

1/4 ounce Simple Syrup

1-1/2 ounce Water

Orange or Lemon Twist

Place liquid ingredients in mixing glass without ice. Stir to allow all ingredients (especially the simple syrup) to combine. Pour into a rocks glass over a few cubes of ice or a single large cube of ice. Garnish with an orange or lemon twist.

The original recipe does not call for garnish. I thought the recipe benefited by the addition of a fresh orange twist, but it is not imperative to the cocktail. You decide. Use just enough ice to keep this drink cool, but not so much that it waters the drink down. This is a great drink to keep in mind for a single large ice cube to keep ice melt to a minimum.

I used E&J Gallo Brandy instead of cognac and Pusser’s Rum in place of Jamaica rum in this recipe. Use what you have on hand to replicate any recipe you would like to try.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Red Reindeer Punch

Red Reindeer Punch was originally created for a fall football tailgate party. The flavors reflect the fall season and the colorful red drink was for team spirit. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Red Reindeer Punch was originally created for a fall football tailgate party. The flavors reflect the fall season and the colorful red drink was for team spirit. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Red Reindeer Punch made its debut at a recent Saturday afternoon football tailgate party. To be honest, at the time of the tailgate the drink still did not have a name. Naming drinks is the most difficult part for me. Creating the recipe is another ballgame completely. Requirements for this drink were simple: this had to be a red drink for team spirit and I wanted something that reflected the flavors of fall.

Even though this recipe was originally created with a tailgate party in mind, the flavors reminded me more of winter holidays. This punch recipe tastes of caramel apple, soft cranberry and ginger spice. It is a luscious caramel apple served over ice without a wallop of alcohol banging you over the head. Red Reindeer Punch is perfect for holiday gatherings with family, friends and co-workers.

Red Tailgate Punch - {photo credit: Cheri Loughlin, www.intoxicologist.net}

Red Tailgate Drink – {photo credit: Cheri Loughlin, www.intoxicologist.net}

So even though this red punch began with team spirit and tailgating in mind, it veered in another direction. Back to the drawing board for that tailgate drink!

Red Reindeer Punch Recipe

Red Reindeer Punch is a luscious caramel apple served over ice without a wallop of alcohol banging you over the head. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Red Reindeer Punch is a luscious caramel apple served over ice without a wallop of alcohol banging you over the head. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Red Reindeer Punch – recipe by Mixologist Cheri Loughlin

Makes a little less than 2 gallons

1 – 750ml Bottle Pucker Sour Apple Sass Flavored Vodka

1 – 750ml Bottle Butterscotch Schnapps

1 – 750ml Bottle Gingerbread Liqueur

100 ounces (12-1/2 cups) Cranberry Juice Cocktail

50 ounces (6-1/4 cups) Apple Juice

Apple Slice or Cranberries Garnish

Chill all ingredients overnight for best results. Combine all liquids in large punch bowl or drink dispenser. Stir. Place apple slices and fresh or frozen cranberries in mixture if using large punch bowl. Save apple slices and fresh or frozen cranberries for glasses if using a sealed drink dispenser. Serve punch in rocks glasses over fresh ice. Garnish drink accordingly.

Red Reindeer Punch Single Serve Recipe

Red Reindeer Punch tastes of caramel apple, soft cranberry and ginger spice. It is excellent for holiday gatherings with friends, family or co-workers. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Red Reindeer Punch tastes of caramel apple, soft cranberry and ginger spice. It is excellent for holiday gatherings with friends, family or co-workers. {recipe and photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Red Reindeer Punch – recipe by Mixologist Cheri Loughlin

single serve

1/2 ounce Pucker Sour Apple Sass Flavored Vodka

1/2 ounce Butterscotch Schnapps

1/2 ounce Gingerbread Liqueur

2 ounces Cranberry Juice Cocktail

1 ounce Apple Juice

Garnish Options:

Apple Slice or Cranberries Garnish

Apple Slice and Caramel Candy Garnish

Build in highball glass over fresh ice. Stir. Garnish with fresh apple slice or cranberries on cocktail pick – or – Garnish with cocktail pick with apple slice, caramel candy, followed by another apple slice.

I used Pucker Vodka, Hiram Walker Liqueurs and Ocean Spray brands while creating this recipe. Homemade Ginger Vanilla Syrup can also be substituted for Gingerbread Liqueur for spicier kick and less alcohol in the completed cocktail. Caramel Apple Liqueur is also a great addition to this cocktail. Use half Butterscotch Schnapps and half Caramel Apple Liqueur for deeper caramel apple flavor.

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Gin Punch Recipe

The Gin Punch recipe is excellent for holiday parties. It can be made a day in advance and served over decorative ice in rocks glasses for elegant presentation. - photo by Cheri Loughlin, The Intoxicologist

The Gin Punch recipe is excellent for formal events, weddings and holiday parties. It can be made a day in advance and served over decorative ice in rocks glasses for elegant presentation. – photo by Cheri Loughlin, The Intoxicologist

Having a great Gin Punch recipe in reserve for on the fly entertaining or formal gatherings is a must for every host. This Gin Punch recipe makes an excellent pitcher style drink for summer entertaining. It also converts to punch style serve for weddings or holidays. Gin Punch is easy to make. The punch tastes fabulous and is a terrific alternative to usual pitcher drinks such as Sangria.

I first served this Gin Punch recipe at a Halloween party a few years ago. People who swore they disliked gin went back for two and three helpings. They loved it! This Gin Punch recipe does not mask the flavor of gin. It does however work with the flavors of gin to enhance the cocktail experience. The Gin Punch is light, refreshing and fruit forward. It works best with gins that lean more toward floral than pine. Don’t worry about purchasing a high end super expensive gin, but buy quality.

Gin Punch Recipe

This Gin Punch recipe is adapted from the Employees Only Speakeasy cocktail book by Jason Kosmas and Dushan Zaric.

Having a great Gin Punch recipe in reserve for on the fly entertaining or formal gatherings is a must for every host. - photo by Cheri Loughlin, The Intoxicologist

Having a great Gin Punch recipe in reserve for on the fly entertaining or formal gatherings is a must for every host. – photo by Cheri Loughlin, The Intoxicologist

Gin Punch

Makes 1 large pitcher or 1 punch bowl

3 Fresh Oranges

3 Fresh Lemons

2 Fresh Limes

8 ounces Fresh Strawberries

1/2 Fresh Whole Pineapple

1 – 750ml bottle Gin

1-3/4 cups Fresh Lemon Juice

 1 to 1-1/4 cup Simple Syrup – according to sweetness preference

1/2 cup Orgeat or Almond Syrup

1 cup Strawberry Liqueur

3 cups water

1 – 750ml bottle Brut Champagne or Brut Sparkling Wine

Slice oranges into wheels and cut into quarters. Slice lemons into wheels and cut in half. If lemons are large, cut wheels into quarters. Slice limes into wheels and cut in half. Hull strawberries. Slice into quarters. Cut pineapple into one inch cubes. Place cut fruit into punch bowl or large pitcher.

Add gin, fresh lemon juice, simple syrup, almond syrup, strawberry liqueur and water. Stir. Cover with lid or plastic wrap. Place in refrigerator to marinate for several hours or overnight. Add champagne just before serving. Serve in punch glasses or small coupe glasses.

Gin Punch Recipe Tips and Tricks

The Gin Punch Recipe is easy to make and versatile for pitcher serve for outdoor gatherings or punch bowl service for parties. This Gin Punch recipe was served punch bowl style at a Halloween party. I called it "Graveyard Punch" just for fun. - photo by Cheri Loughlin, The Intoxicologist

The Gin Punch Recipe is easy to make and versatile for pitcher serve for outdoor gatherings or punch bowl service for parties. This Gin Punch recipe was served punch bowl style at a Halloween party. I called it “Graveyard Punch” just for fun. – photo by Cheri Loughlin, The Intoxicologist

The Gin Punch recipe is extremely versatile. Falernum could be exchanged for Orgeat for flavor variation. Learn how to make Homemade Falernum and Homemade Orgeat for great authentic flavor.

You could also replace fresh strawberries with 1 pint of fresh raspberries & strawberry liqueur with raspberry liqueur.

For decorative purposes make an ice ring with mint leaves frozen into the ice ring. Place the ice ring inside the punch bowl just before serving. For pitcher style serve, freeze mint leaves and / or fruit slices inside large ice cubes. Serve Gin Punch in large rocks glass over decorative ice.

Add your comment: What tips would you give to take a recipe from ordinary to celebratory?

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Graduation Punch Makes the Grade

The Graduate is a Graduation Punch using fresh juice that can be made for individual serve or multiplied for pitcher serve. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate, created specifically with my youngest daughter in mind. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

It is graduation time around The Intoxicologist house and all I have so far is one solid graduation punch recipe to get me through the first few party minutes. Teenagers have an appetite you know. At least this punch recipe has been teen tested and came out with a thumbs up, A+, made the grade stamp of approval from the graduate herself! Whew! Passed with flying colors.

Graduation Punch Recipe – Individual Serve

The Graduate uses fresh juices and sliced fruits for satisfying refreshment - – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate uses fresh juices and fruit slices for satisfying refreshment – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate – recipe by Cheri Loughlin, The Intoxicologist

Individual serving

2 ounces Fresh Orange Juice

1/2 ounce Fresh Lemon Juice

1/2 ounce Orgeat (Almond Syrup)

1 ounce Ginger Ale

2 Lemon Slices

2 Whole Fresh Strawberries – Sliced or Quartered

Sugared Rim

Slide lemon wedge around lip of stemless wine glass. Dip into sugar. Gently shake off excess. Place layer of ice in bottom of glass. Add a few strawberry slices and one lemon slice. Top with another layer of ice. Add a few more strawberry slices and one lemon slice. Add a few more pieces of ice. Set aside. Your garnished glass should look a little like the one in the photo below.

Layered ice, quartered fresh strawberries and lemon slices in glass with sugared rim ~ makes a beautiful garnished glass! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Layered ice, quartered fresh strawberries and lemon slices in glass with sugared rim ~ makes a beautiful garnished glass! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Combine orange juice, lemon juice and Orgeat in cocktail shaker. Shake to blend. Pour over top of prepared garnished glass. Top with ginger ale. Add any remaining strawberry slices as decorative garnish on top.

Graduation Punch Recipe – Pitcher Serve

The Graduate is easily duplicated for party pitcher serve. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate is easily duplicated for party pitcher serve. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate Punch – recipe by Cheri Loughlin, The Intoxicologist

Pitcher Serve – 12 servings

24 ounces Fresh Orange Juice

6 ounces Fresh Lemon Juice

6 ounces Orgeat (Almond Syrup)

12 ounces Ginger Ale – chilled

12 Lemon Slices

12 Whole Fresh Strawberries

Sugared Rim

Slide lemon wedge around lip of stemless wine glass. Dip into sugar. Gently shake off excess. Set aside until ready to use. Refrigeration is ideal.

Combine juices and Orgeat in pitcher. Stir until Orgeat syrup is completely incorporated into mixture. Refrigerate until ready to serve. Add ginger ale to pitcher and stir just before serving. Place ice in sugar rimmed glasses. Pour 4 ounces of Grad Punch into each glass. Garnish with lemon slice and pierced strawberry.

The Graduate recipe was created specifically with my youngest daughter in mind. She graduates from high school in a few days. In a few short months she ventures off to college several hours away. Cheers to young lives spreading their wings to begin new adventures!

Add Your Comment: What advice would you give to a first year college student?

Cheri Loughlin Beverage Consultant & Photography Services

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Spiced Guava Punch

Holiday parties, open house events and spur of the moment informal gatherings call for quantity and quality cocktails for guests. Be prepared for the unexpected impromptu gathering by keeping a make ahead party punch chilled and ready to pour.

Spiced Guava Punch 018 photo copyright Cheri Loughlin

Spiced Guava Punch – created by Cheri Loughlin

1-750ml bottle Guava Rum

6 ounces Spiced Rum

12 ounces Lemon Juice

8 ounces Velvet Falernum

8 ounces Brown Sugar Syrup

3 ounces Orgeat (Almond Syrup)

15 ounces Water

Brut Champagne

Orange Twist Garnish

Place all ingredients except champagne in large container. Stir. Refrigerate several hours until ready to serve. Serve from punch bowl or pitcher in rocks glass over fresh ice. Top with champagne. Garnish with orange twist. Spiced Guava Punch can be topped with Club Soda rather than champagne. – This recipe will fit into 3 empty standard size 750ml bottles which takes up less space than most pitchers. Save empty liquor bottles. Strip off labeling. Use the bottle for an easy pour and serve option for your next gathering.

I used Cruzan Rum since it was already in my liquor cabinet. Use whichever brand you usually purchase or have on hand.

Cheri Loughlin Photography - Cocktail Development & Photography Services

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