Philadelphia Fish House Punch Recipes

FISH HOUSE PUNCH

Fish House Punch image

Tea tannins and lemon juice dry and sour this cognac and rum-laced punch with rich peach liqueur balancing and adding fruit appeal.

Provided by Simon Difford

Categories Drink

Time 2m

Yield 1

Number Of Ingredients 6

Ingredients

30 ml Cognac (brandy)
30 ml Rum - White/gold 1-3 year old mellow light
20 ml Crème de pêche (peach)
30 ml Brewed cold black breakfast tea
15 ml Lemon juice (freshly squeezed)
10 ml Sugar syrup (rich) 2 sugar to 1 water

Steps:

SHAKE all ingredients with ice and strain into ice-filled glass

Nutrition Facts : Calories 220 calories

PHILADELPHIA FISH-HOUSE PUNCH

PHILADELPHIA FISH-HOUSE PUNCH image

Categories Cocktail Party Lemon Drink

Yield 10 pints

Number Of Ingredients 6

Ingredients

14 lemons
1 lb demerara (i.e. turbinado) sugar (e.g. Sugar in the Raw)
27 oz brandy
3 oz peach brandy
18 oz gold or dark rum (half Pusser's half Gosling's is great)
6 pints water

Steps:

Peel 3-4 lemons (you want large pieces with little to no pith) and *thoroughly* muddle with the sugar. Add 2 pints hot water to dissolve the sugar, then remove lemon peels. Squeeze the lemons and add 1 pint lemon juice. Add the liquor and the additional 4 pints water. Stir and serve chilled, with a large block (~8 in. diameter) of ice in the punch bowl. (To make a clear ice block, freeze water in an insulated cooler over two nights, then saw or chip it into the right size.) Makes 10 pints at ~12% ABV

PHILADELPHIA KENTUCKY-STYLE FISH HOUSE PUNCH

Philadelphia Kentucky-Style Fish House Punch image

Provided by Damaris Phillips

Time 5m

Yield 10 servings

Number Of Ingredients 4

Ingredients

10 ounces peach liqueur
5 ounces fresh lemon juice
15 ounces bourbon
10 ounces club soda

Steps:

Combine the peach liquor, lemon juice and half the bourbon in a large pitcher. Taste. Does it need more bourbon? Add the rest. Top with club soda. Start drinking.

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