Vancouver Magazine
5 Board Game Cafes to Hit Up in Metro Vancouver
20+ Vancouver Restaurants Offering Valentine’s Day Specials in 2023
Best Thing I Ate All Week: (Gluten-Free!) Fried Chicken from Maxine’s Cafe and Bar
A Radical Idea: Celebrate Robbie Burns With These 3 Made-in-BC Single Malts
Wine Collab of the Week: A Red Wine for Overthinkers Who Love Curry
Dry January Mocktail Recipe: Archer’s Rhubarb Sour
Vanmag’s 2023 Power 50 List
Protected: LaSalle College Vancouver: For Those Who Dream of Design
5 Things to Do in Vancouver This Week (January 30- February 5)
Explore the Rockies by Rail with Rocky Mountaineer
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
7 Weekender Bags to Travel the World With in 2023
Protected: The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
5 Super-Affordable Wedding Venues in Metro Vancouver and the Fraser Valley
From the Philadelphia Times, circa 1896: “Fishhouse punch first brought trouble into this world through the medium of the oldest social organization speaking the English language.” The story purported to offer the secret recipe of the official drink of the Schuylkill Fishing Club, est. 1732. Seems those well-heeled Philadelphians liked to cast the occasional line and get blotto in the way only 18th-century men of leisure could. Recipes vary—professor Jerry Thomas, the godfather of all mixologists, favoured twice as much cognac as rum; some people do away with the peach brandy altogether. That’s the great thing about punch—it’s almost impossible to screw up. Just heed the Times’s warning: “The mild taste of the punch is as false as dicers’ oaths or woman’s smiles.”
Note: Peach brandy is not available in B.C., but apricot brandy is a reasonable substitute, as is Giffard peach syrup. In a large pot, stir sugar into water until dissolved.
Add lemon juice, rum, Cognac, and brandy, and chill, covered, at least 3 hours. Serve in a punch bowl with a large block of ice.