The Philadelphia Fish House Punch
A highball-style punch that Dale DeGroff calls the 'granddaddy of them all,' balancing the funk of rum with the elegance of cognac and a legendary peach kick.
Ingredients
- 1 lb Sugar
- 2 cups Lemon juice
- 1 qt Jamaica rum
- 1 pt Cognac
- 1 pt Peach brandy
- 2 qt Water
Instructions
- Dissolve the sugar in the water in a large punch bowl.
- Add the lemon juice, followed by the rum, cognac, and peach brandy.
- Stir well to combine.
- Add a large block of ice to the bowl to chill without over-diluting.
- Garnish with lemon wheels and let sit for 30 minutes before serving into punch cups.
Glassware: Punch Cup
Garnish: Lemon wheels and freshly grated nutmeg
History
This historic punch's roots trace back to the Schuylkill Fishing Company in 1732, predating many modern cocktail classifications. It exemplifies the robust, spirit-forward style of early punches, with a blend of rum, cognac, and brandy layered over a simple framework of sugar, lemon, and water.