Fish House Punch Recipe
white rum, fresh juices, grenadine, dark rum floater
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Ingredients
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Punch Base
Float
To Serve / Garnish
Method
Punch Base
- 1
Combine liquids
In a large pitcher or punch bowl (capacity ~2–3 liters), pour 2 cups white rum, 1 cup fresh lemon juice, 1 cup fresh orange juice, 3/4 cup simple syrup, and 1/4 cup grenadine. Stir vigorously for 20–30 seconds until well combined and slightly chilled from the citrus.
- 2
Adjust sweetness
Taste the punch and, if desired, adjust sweetness by adding up to 2 tablespoons more simple syrup or a splash more grenadine. Stir to incorporate.
Chill & Ice
- 3
Float
- 4
Create the dark rum floater
Just before serving, gently pour 1/2 cup dark rum over the back of a spoon so it floats on top of the punch. If serving in individual glasses, float about 1/2 ounce of dark rum per glass instead.
To Serve / Garnish
- 5
Ladle punch into glasses over ice (if not using a central ice block). Garnish each glass with an orange wheel, a lemon wheel, and 1–2 maraschino cherries. For a festive presentation, add a few floating fruit slices and cherries to the punch bowl.
- 6
Serve with a long-handled spoon and encourage guests to stir their floater into the punch if they prefer a stronger drink.
