About the Fish House Punch Cocktail
The recipe for this classic Philadelphia tipple is at least 200 years old.
Ingredients in the Fish House Punch Cocktail
- Peels of 8 lemons
- 2.5 cups Demerara sugar
- 16 oz Boiling water
- 16 oz Fresh lemon juice
- 1 (750-mL) bottle Smith & Cross Traditional Jamaica Rum (or other strong, pungent Jamaican rum)
- 12 oz VSOP cognac
- 12 oz Real peach brandy*
- 3 qt (96 oz) Cold water
Garnish: Grated nutmeg
Glass: Punch
How to make the Fish House Punch Cocktail
At least a day ahead, fill a 2-quart bowl with water and freeze until completely solid. In a large punch bowl, muddle the lemon peels and sugar. Let the mixture stand for at least 3 hours. Add the boiling water, stirring until as much as possible of the sugar has dissolved. Add the remaining ingredients and stir to combine. To serve, add the ice block and garnish liberally with freshly grated nutmeg. This recipe serves 25.
*For the first time in decades, old-fashioned barrel-aged peach brandy is available, from Old World Spirits in California or Dutch’s Spirits in New York. It’s pricey, but it really makes this punch. If you can’t get it, substitute 8 ounces of Laird’s Applejack and 4 ounces of imported peach liqueur.
