A punch bowl filled with Philadelphia Fish House Punch on a chest.

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. Like most punches, this one is high-octane and body warming, a brew guaranteed to make the evening a smashing success.

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.
Philadelphia Fish House Punch in glasses with ice.
Ingredients for Philadelphia Fish House Punch on a countertop.
A pot aside ingredients for Fish House Punch.
A bundt pan filled with frozen water for the punch bowl's ice ring.
A punch bowl fitted with the frozen ice ring.
A punch bowl fitted with the ice ring and sliced lemon.
A punch bowl filled with Philadelphia fish house punch, ice ring, and sliced lemons.
punch glasses filled with Philadelphia Fish House Punch.
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Philadelphia Fish House Punch

Philadelphia Fish House Punch


Description

Source: Epicurious

You will need a Bundt pan (or something similar) if you feel like making an ice ring.


Ingredients

  • 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.


Instructions

  1. To make ice block, fill bundt pan with water and freeze until solid, about 8 hours.
  2. 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.
  3. 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.