Philadelphia Fish House Punch Recipe
Appleton Estate Rum, Pierre Ferrand Cognac, Peach Brandy, Lemon & Demerara Sugar
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Ingredients
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Punch Base
Citrus & Sweetener
Dilution & Finish
Method
Punch Base
- 1
Combine spirits
In a large punch bowl or container (capacity at least 3–4 liters), pour 2 cups Appleton Estate rum, 1 cup Pierre Ferrand Cognac, and 1/2 cup peach brandy. Stir gently to combine.
Citrus & Sweetener
- 2
Make demerara syrup
Place 1 cup demerara sugar in a heatproof container. Add 1/2 cup hot water and stir until the sugar is fully dissolved to make a concentrated demerara syrup. Allow to cool slightly (5 minutes).
- 3
Add lemon
Measure and add 1 cup fresh lemon juice to the cooled demerara syrup and stir to combine. Taste and adjust: the syrup should yield a bright, balanced sweet-tart mixture.
- 4
Dilution & Finish
- 5
Dilute and chill
Add 3 cups cold water to the punch to temper strength and bind flavors. Stir, then cover and refrigerate for at least 1 hour to allow flavors to marry. For best results, let rest 2–4 hours.
- 6
Prepare ice
If serving immediately, add a large block of ice or a 6-cup volume of ice cubes to the punch bowl to chill and further dilute. If you chilled earlier, add ice just before serving.
- 7
- 8
Adjustments & notes
Taste before serving and adjust sweetness or acidity: add small amounts of simple syrup (or demerara syrup) to sweeten, or a splash more lemon juice to brighten. This recipe yields a moderately strong punch—dilute further with cold water to reach desired strength.
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