Philadelphia Fish House Punch

Name: Philadelphia Fish House Punch
Prep time: 15 min
Total time: 3 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups sliced fresh (or frozen, thawed) peaches; 12 sprigs thyme sprigs; 1¼ cups sugar; 1 liter Jamaican gold rum; 2 cups Cognac; 1½ cups fresh lemon juice; 1 cup peach liqueur

A classic strong punch featuring Jamaican rum, Cognac, and peach liqueur, garnished with a decorative ice ring of fresh peaches and thyme. This elegant party drink combines tropical and sophisticated flavors.

12 servings

3 hr

Published October 4, 2025

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Ingredients

•2 cups sliced fresh (or frozen, thawed) peaches
•12 sprigs thyme sprigs
•1¼ cups sugar
•1 liter Jamaican gold rum
•2 cups Cognac
•1½ cups fresh lemon juice
•1 cup peach liqueur

Cooking Instructions

1.
Arrange 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.
180 min