Philadelphia Fish House Punch, invented by the Schuylkill Fishing Company of Pennsylvania, is one of the oldest alcoholic recipes in the United States. “Some people go as far as to say that it helped spark the Revolution, these Philadelphians imbibing their punch,” said Danny Childs.
Mr. Childs is an anthropologist and ethnobotanist turned foraging mixologist who, for the last nine years, has been managing the bar and beverage program for The Farmer and Fisherman Tavern in Cherry Hill, New Jersey. He develops recipes with all manner of botanical infusions, shrubs, bitters, and fermentations, and he keeps two gardens: one at home in nearby Marlton for his family, and another behind the restaurant for drink ingredients such as wormwood, horehound, hops, and elder.
