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Philadelphia Fish House Punch

Philadelphia Fish House Punch


Source: Epicurious

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.


  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.
  • Prep Time: 15 minutes
  • Category: Drink
  • Method: Stir
  • Cuisine: American

Keywords: Philadelphia, Fish, House, Punch, lemon, brandy, cognac, Thanksgiving.