May 20, 2009
On the Rocks: Philadelphia Fish House Punch.
Punch bowls aren’t used nearly enough these days, wouldn’t you agree? We should definitely set out to bring them back in a big way!
Editor’s Note: No actual fish were harmed in the making of this Philadelphia Fish House Punch.
Ingredients:
– 1.75 liter Amber Rum
– 750 mL Calvados
– 1/2 cup Peach Brandy
– 7 cups Water
– 2 cups Sugar
– 1 lemon thinly sliced
Place rum and brandy in freezer overnight to omit use of ice. When ready, stir all ingredients together in punch bowl. Serve and enjoy!
:: cocktail recipe and photo via cocktail virgin
Posted In cocktails
Lyndsy
May 20, 2009 at 5:08 pmI love, love, love punch bowls! I agree that they definitely need to make a comeback!
Michelle
May 20, 2009 at 5:26 pmLooks delicious! I’m bringing drinks to a friend’s BBQ this weekend, might have to make this!
Tom
May 20, 2009 at 6:17 pmI know that I’m ahead of my time, but sometimes it surprises me in what ways. My blog on punch bowls and how to make an ice ring and recipes were some of my most-viewed blogs last year. I love serving punch at my parties because then I don’t have to go to the trouble of supplying a full bar (which I did for years and years) or worrying about anything but the ratio of ingredients :O)
brooke @ claremont road
May 20, 2009 at 9:25 pmBeing a Philadelphian, I really have no choice but to try this! Thanks for sharing!
frederic
May 21, 2009 at 4:26 amNote, it’s supposed to be a brandy/cognac recipe instead of a calvados but it was done for our Johnny Appleseed birthday bash.
Kelly
May 21, 2009 at 2:14 pmthanks frederic – forgot to mention that!
cheers,
kelly
{lovely little things}
May 23, 2009 at 1:04 amWhy is it called Fish House punch?
Kelly
May 26, 2009 at 1:51 pmIt was created at a Philadelphia fishing club and gentleman’s society called the Schuylkill Fishing Club.
xo
Kelly