PHILADELPHIA FISH HOUSE PUNCH

By stevek980

Ingredients

• see below

Preparation

Step 1

Arrange 2 c sliced (fresh or frozen) peaches and 12 sprigs thyme along bottom of 10-12 c Bundt pan. Fill pan with cold water and freeze to make an ice ring. Make 1 1/4 c simple syrup. When ready to make punch, add chilled simple syrup in bottom of punch bowl. Add 1 litre Jamacian gold run, 2 c cognac, 1 1/2 c fresh lemon juice, and 1 c peach liqueur. Cover and chill 2 hours or overnight. Add 6 c cold water to punch, stir gently to blend. Add ice ring and laddle into glasses with ice.