philadelphia fish house punch (pennyslvania)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

When a recipe has survived nearly three centuries, it’s clear that the creators were onto something. The story goes that some well-to-do Philly Quakers joined together and built a fishing clubhouse on the banks of the Schuylkill River, where they devised this dangerously easy-drinking punch. It’s rumored that George Washington once drank enough to give him a three-day hangover.

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yield 1 serving(s)

method No-Cook or Other

Ingredients For philadelphia fish house punch (pennyslvania)

ice cubes
1 ounce jamaica rum
½ ounce peach brandy
¼ ounce maraschino liqueur (not the liquid from maraschino cherries)
½ ounce brewed, cooled green tea
¼ ounce freshly squeezed lemon juice
¼ ounce simple syrup (see note)
half a lemon wheel, for garnish
mint sprig, for garnish

How To Make philadelphia fish house punch (pennyslvania)

1
Fill a cocktail shaker halfway with ice.

2
Add the rum, peach brandy, maraschino liqueur, green tea, lemon juice and simple syrup. Shake vigorously, then strain into a punch cup filled half way with crushed ice.
3
Shake until chilled and strain into a glass filled halfway with crushed ice. Garnish with half a lemon slice and a sprig of mint.
4
NOTE: To make simple syrup, combine ½ cup of sugar and ½ cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cool completely before using or storing in a glass jar in the refrigerator, where it will keep for up to 4 weeks.
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