Philadelphia Fish House Punch

By danyell923

Recipes & Menus | recipes

Philadelphia Fish House Punch
This potent punch is dangerously crowd-pleasing.

24 servings

Recipe by The State Fishing Club, Schuykill, PA

Photograph by Christopher Testani

October 2012

Ingredients

• Read More http://www.bonappetit.com/recipes/2012/10/philadelphia-fish-house-punch#ixzz2CWA9wDCM

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

Arrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10–12-cup 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. DO AHEAD Ice ring and simple syrup can be made 2 weeks ahead. Keep ice ring frozen. Chill simple syrup.

Pour simple syrup into a large wide container or a punch bowl. Add 1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate), 2 cups Cognac, 1 1/2 cups fresh lemon juice, and 1 cup peach liqueur (such as Bols). Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.

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