Philadelphia Fish House Punch

Name: Philadelphia Fish House Punch
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup sugar; 3 1/2 cups water; 1 1/2 cups fresh lemon juice (6 to 8 lemons), strained; 1 (750-ml) bottle Jamaican amber rum; 12 oz Cognac (1 1/2 cups); 2 oz (1/4 cup) peach brandy* or 1/4 cup Cognac, which is how I always make it now; Garnish: lemon slices

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 15

Author : Alexandra Stafford

philadelphia fish house

Ingredients

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1 cup sugar3 1/2 cups water1 1/2 cups fresh lemon juice (6 to 8 lemons), strained1 (750-ml) bottle Jamaican amber rum12 oz Cognac (1 1/2 cups)2 oz (1/4 cup) peach brandy* or 1/4 cup Cognac, which is how I always make it nowGarnish: lemon slices

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Instructions

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Step 1

To make ice block, fill bundt pan with water and freeze until solid, about 8 hours.

Step 2

Stir together sugar and 3 1/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.

Step 3

Put ice block in a punch bowl. Top with lemon slices. Pour punch over top.