I'll admit it. Punch seems forever relegated to our grandmothers' generation of teetotalers, but there is a reason why our great, great grandfathers called it Punch - the real stuff packs a wallop!

There are hundreds of recipes for both boozed-up varieties and virgin ones too. But, the thing that is true of every punch is its sweetness. In the 17th century, sugar was a luxury and saved for holidays like Christmas. One of the best versions, whose recipe dates back to the 1690's, is Fish House Punch. Although the name sounds humble - even, perhaps naively unassuming - the Fish House in question is one of America's oldest, and most hoity-toity clubs. The Philadelphia Rowing Society was a private group whereby the elite of the city could socialize - away from their wives and mother-in-laws, wink, wink - ostensibly to chat about 'fishing,' and thus the club's nickname.

This entertaining season, make it and you guests will lap it up like sweet tea in summer, but DO warm them, that although it is easy to drink, it packs quite a punch! POW

Champagne Fish House Punch

Champagne Punch with Pineapple, Peach Schnapps, Dark Rum and Green Tea

Make a pot of strong Green Tea. Set aside to cool.

Use a potato masher to crush

½ a fresh Pineapple cut in pieces in a large bowl. Add

¼ cup Brown Sugar. Stir in

1 tablespoon Peach Schnapps,

½ cup Myers Dark Rum and

2 cups of the Green Tea. Cover the bowl and refrigerate overnight.

To assemble the punch, pour the chilled base mixture into a clean punch bowl.

Stir in 2 bottles of dry chilled Champagne.

Add a few ice cubes and serve.