Philadelphia Fish House Punch, a mix of brandy, cognac, rum, fresh lemon juice and simple syrup is a drink I make three times a year: Thanksgiving, New Year’s Eve, and Easter.
Perhaps for its rareness but more likely for its reception, which without fail is wild, I look forward to both making it and drinking it more than just about anything during the holiday season. It’s just so festive and fun, and it makes everyone happy.
If you’re looking to get a jumpstart on punch preparations, here’s what you can do:
- Make the ice ring: fill a bundt pan with water, stash in freezer.
- Juice the lemons and store the juice in the fridge. (You need 1.5 cups.)
- Make the simple syrup and store in the fridge.
- Mix the cognac, rum, and brandy together and stash in the fridge.
You will need a Bundt pan (or something similar) if you feel like making an ice ring.
- 1 cup sugar
- 3 1/2 cups water
- 1 1/2 cups fresh lemon juice (6 to 8 lemons), strained
- 1 (750-ml) bottle Jamaican amber rum
- 12 oz Cognac (1 1/2 cups)
- 2 oz (1/4 cup) peach brandy* or 1/4 cup Cognac, which is how I always make it now
- Garnish: lemon slices
*If you can’t find peach brandy, don’t substitute peach schnapps, which I have done before — it’s surprisingly overpowering. Just use 1/4 cup more Cognac. It’s delicious made this way.
- To make ice block, fill bundt pan with water and freeze until solid, about 8 hours.
- Stir together sugar and 3 1/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
- Put ice block in a punch bowl. Top with lemon slices. Pour punch over top.
- Category: Drink
- Method: Stir
- Cuisine: American
Keywords: Philadelphia, Fish, House, Punch, lemon, brandy, cognac, Thanksgiving.