 Gaspee
Days Committee |
Ronnie Barnes'
Modern Recipe for Fish House Punch
|
| We tell
everyone, "It will cure what ails you, and if not, it will kill you so
you don't care anymore." My elixir is much simpler than what is
presented in the Colonial Recipes section. I have also converted
everything to liters because that is how most liquor is sold. |
- 5 quarts dark rum - I use
the
cheapest in the store (don't use Spiced Rum)
- 1 pint brandy
- 3 cans frozen lemonade
concentrate
- 1 gallon white sauterne (tough
to
find and can be expensive - I use Manischewitz Concord White Grape
Creme)
- 1 pint peach brandy
- Mix above ingredients several
days prior to service to allow to mingle.
- Prior to servicing mix 50/50
with Tom Collins mix can be cut in half
The mixer I
use is the Tom
Collins mixer that used to be Holland House and now is Mr & Mrs
T's. It is the same stuff, just a different brand name. You probably
will have to find it in liquor stores in Massachusetss as I have
not been able to find it in RI.
|
Double recipe
- Dark Rum = 2 ½ Gallons =
9.4 liters
- Brandy = 1 quart = 0.95 liters
- Peach Brandy = 1 quart = 0.95
liters
- Frozen Lemonade = 6 cans
- Sautern Wine – Manischewitz
Concord White
Grape = 2 gallons = 7.6 liters
|
| Back to Top
| Back to Gaspee Days
Committee
History files |
| Back to Gaspee Days Committee
home | Back
to Gaspee Virtual Archives |