philadelphia fish house punch (pennyslvania)
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)
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ice cubes
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1 ounce jamaica rum
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½ ounce peach brandy
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¼ ounce maraschino liqueur (not the liquid from maraschino cherries)
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½ ounce brewed, cooled green tea
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¼ ounce freshly squeezed lemon juice
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¼ ounce simple syrup (see note)
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half a lemon wheel, for garnish
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mint sprig, for garnish
How To Make philadelphia fish house punch (pennyslvania)
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1Fill a cocktail shaker halfway with ice.
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2Add 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.
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3Shake until chilled and strain into a glass filled halfway with crushed ice. Garnish with half a lemon slice and a sprig of mint.
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4NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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