Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Philadelphia Fish House Punch

Philadelphia Fish House Punch


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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