Philadelphia Fish House Punch
Philadelphia Fish House Punch is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Arrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10-12-cup Bundt pan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10-12-cup Bundt pan.
Fill pan with cold water and freeze to make an ice ring.
Combine 1 1/4 cups sugar and 1 1/4 cups water in a jar; cover and shake to dissolve to make simple syrup.
DO AHEAD: Ice ring and simple syrup can be made 2 weeks ahead.
Keep ice ring frozen.
Chill simple syrup.
Pour simple syrup into a large wide container or a punch bowl.
Add 1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate), 2 cups Cognac, 1 1/2 cups fresh lemon juice, and 1 cup peach liqueur (such as Bols).
Cover and chill for at least 2 hours or overnight.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.