Title: Fish House Punch - Original Recipe By the Taylor Family
Categories: Beverages
Yield: 12 Pints

2	l	Jamaica Rum
1	l	Brandy
15	cl	Peach Brandy
3	l	Water
500	g	Brown Sugar
18		Lemons, rind grated, juice
		Ice

This recipe is an old one in the Taylor Family of Norfolk, Virginia. By using 1.5 kg of brown sugar, this punch may be prepared for bottling and will improve with age. To serve immediately, some add 1 litre of pineapple juice instead of 1 litre of water.

Make a syrup with the water and brown sugar and pour it hot over the rind and strained juice of the lemons. Cool. Add the rum and brandy and dash well with peach brandy to make it mellow and extra fine. Serve in a bowl of crushed ice.

The Williamsburg Art Of Cookery. By Helen Bullock and published in 1938.

From Ron's Plaice in Blackpool:)

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