Classic Philadelphia Fish House Punch

By Rebekah Peppler

Published Dec. 7, 2022

Classic Philadelphia Fish House Punch
Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Christina Lane.
Total Time
15 minutes, plus at least 3 hours’ chilling and resting
Rating
4(127)
Comments
Read comments

Rum and Cognac mix with a muddled sugar and lemon mixture, known as oleo-saccharum, and peach brandy in this classic punch, which dates back to the early 18th century. If you can’t find peach brandy (a dry, high-proof brandy distilled from peaches, not the saccharine peach-flavored liqueur) swap in a fruit eau de vie, such as apricot, plum, apple or pear. While this recipe is written to be served cold, it can also be served warm: Skip the ice block and gently warm the punch in a large saucepan or Dutch oven before ladling into small, heatproof mugs or tea cups. Hot or cold, finish each serving with a dusting of freshly grated nutmeg.

Featured in: These 3 Punches Will Get the Party Started and Keep It Going

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:18 to 20 (4-ounce) drinks
  • 4lemons, peeled
  • ¾cup granulated sugar
  • 1½cups/12 ounces Jamaican rum
  • ¾cup/6 ounces Cognac or brandy
  • ¼cup/2 ounces peach brandy or a fruit eau de vie, such as apricot, apple or plum
  • Ice ring or block, for serving (see Tip)
  • Freshly grated nutmeg, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

95 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place the lemon peels in a medium bowl or a large jar, and reserve the lemons. Add the sugar and use a muddler or the end of a rolling pin to work the sugar into the peels until they start to turn slightly translucent, about 2 minutes. Set aside at room temperature for at least 2 hours or overnight.

  2. Step 2

    Juice the reserved lemons (you should have about ¾ cup juice) and add to the mixture. Stir (or cover and shake the jar) until the sugar dissolves. Strain through a fine-mesh strainer, pressing on the solids and transfer to a large bowl. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)

  3. Step 3

    Add the rum, Cognac, peach brandy and 6 cups cold water; stir to combine. Pour into resealable bottles or jars, and cover and chill in the refrigerator for at least 1 hour and up to overnight.

  4. Step 4

    To serve, unmold the prepared ice ring and add to a punch bowl or serving bowl. Add the punch, then ladle into glasses and grate nutmeg on top of each.

Tip
  • At least one day (up to a few days) before you want to serve the punch, make the ice ring or block: Add enough distilled water to come halfway up the sides of a Bundt pan (silicone is best) or other mold that will fit into your punch bowl. Freeze overnight. You can also add decorations: Pour a few inches of distilled water into your chosen mold and layer in edible decorations of your choice: citrus slices, seasonal berries and fruit, fresh herbs, whole spices, edible flowers. (Remember that whatever you choose will eventually end up floating in the punch itself). Freeze for a few hours, then fill the mold with enough water to come halfway up the sides and freeze overnight. (This helps keep your decorations on the top of your final ice ring). If you’re having a hard time getting the ice out of the mold, dip the mold in hot water briefly or quickly run under hot water to help loosen.

Ratings

4 out of 5
127 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Britt

I make a similar version of this every Christmas Eve. It's very tasty and I'm perfectly happy to use cheapo peach schnapps. Instead of diluting it with as much water, we usually pour half a cup and top with seltzer, otherwise it's pretty dangerous to guests. The ice ring is all-important and maraschino cherries are nice in it with lemon slices. The version from the Inquirer calls for 1q water, 1/2lb sugar, 3c lemon or lemon&lime juice, 6c rum, 3c brandy, and 1c peach brandy.

Kathy

The distilled water results in clear ice, rather than potentially cloudy ice.

Jake Sterling

I am really curious why the ice needs to be made from distilled water.

Stephen

I like to use brown sugar for a deeper flavor that plays off the Jamaican rum nicely.

Patrick

I just made this for a party (doubled it) and it was excellent. In true annoying NYT reviewer fashion, which I normally can't stand, I put my own twist on the recipe: I couldn't bear adding so much water, so I substituted prosecco instead. It was a hit.

Doug G

We loved these sandwiches! One very significant addition, we had homemade pickled red onions in the refrigerator. We substituted them for pickles. DELISH!!!!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.