Be the first to rate this recipe
Philadelphia Fish House Punch
Be the first to rate this recipe
Ingredients
- 8 oz (240 ml) Dark Rum
- 4 oz (120 ml) Cognac
- 2 oz (60 ml) Peach Brandy
- 6 oz (180 ml) Fresh Lemon Juice
- 4 oz (120 ml) Simple Syrup
- 12 oz (360 ml) Brewed Black Tea
- 8 oz (240 ml) Cold Water
Select an ingredient to see substitution options:
- Lime JuiceClose match
More tart.
- Grapefruit JuicePartial match
Adds gentle bitterness.
- Honey SyrupClose match
Adds floral notes.
- Agave SyrupClose match
More neutral sweetness.
- Demerara SyrupClose match
Richer molasses style sweetness.
Garnish: Lemon wheels and a dusting of fresh nutmeg
Instructions
Combine lemon juice and simple syrup in a large punch bowl and stir to dissolve. Add the dark rum, cognac, peach brandy, brewed tea, and cold water. Stir well and refrigerate until cold. Add a large block of ice before serving and ladle into cups.
Barkeep's Notes
A true taste of the founding era that serves around twelve. This colonial Philadelphia punch dates to the 1730s, rich with rum, cognac, and peach brandy over black tea. Deep amber and historic.
Estimates are approximate and for informational purposes only. Not intended as medical or dietary advice.
Please drink responsibly. Must be of legal drinking age to consume alcohol.
