Philadelphia Fish House Punch

By Nanatimesthree

Ingredients

• 2 cups sliced peaches
• 12 thyme sprigs
• 1 1/4 cups sugar
• 7 1/4 cups water, divided
• 1 liter (4 1/4 cups) Jamaican gold rum
• 2 cups cognac
• 1 1/2 cups fresh lemon juice
• Bottle of peach liqueur

Preparation

Step 1

Arrange 2 cups of peach slices and sprigs of thyme in the bottom of a large Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine 1 1/4 cups sugar and 1 1/4 cups water in a jar; cover and shake to dissolve to make simple syrup.

To serve punch: Pour simple syrup into large wide container or a punch bowl. Add the rum, the cognac, the lemon juice and the peach liqueur. Cover and chill for at least two hours or overnight. Add six cups of cold water to punch. Stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch.