Philadelphia Fish House Punch

November 21, 2012

When I came across this punch recipe in the October issue of Bon Appetit, I thought it was be perfect to serve at the large Thanksgiving party we were attending at a friend’s house. I’ve never made any sort of punch before, only individual cocktails (Bon Appetit’s hibiscus margarita recipe is fantastic, btw – I’ll have to post that one some time soon), but this recipe looked fairly straightforward. The hostess was agreeable, so we were good to go!

I made the ice ring and the simple syrup the day before the party and mixed everything else together in the morning. Unfortunately neither I nor my friend own a punch bowl, so we had to use a large mixing bowl and a soup ladle, but hey, whatever works!

A warning: This punch is GOOD. Too good, lol. It’s very very strong and goes down very very smoothly. There’s a reason the recipe says it serves 24 people. Drink responsibly! ;)

Philadelphia Fish House punch

Serves 24


Ice ring

  • 2  cups fresh or frozen sliced peaches
  • 12  thyme sprigs


  • 1¼  cups sugar
  • 1¼  cups water
  • 1  liter (4½ cups) Jamaican gold rum (such as Appleton Estate)
  • 2  cups Cognac
  • 1½  cups fresh lemon juice
  • 1  cup peach liqueur (such as Bols)


  1. Make the ice ring: Arrange peaches and thyme sprigs along the bottom of a 10- to 12-cup Bundt pan. Fill with cold water and freeze.
  2. Make the simple syrup: Combine sugar and 1¼ cups water; stir occasionally until dissolved.
  3. Make the punch: Combine simple syrup, rum, Cognac, lemon juice, and peach liqueur in a large container or punch bowl. Cover and refrigerate for at least 2 hours or overnight. When ready to serve, 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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