Philadelphia Fish House Punch
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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.
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.
- Prep Time: 15 minutes
- Category: Drink
- Method: Stir
- Cuisine: American
Keywords: Philadelphia, Fish, House, Punch, lemon, brandy, cognac, Thanksgiving.