Classic Philadelphia Fish House Punch
Published Dec. 7, 2022
- Total Time
- 15 minutes, plus at least 3 hours’ chilling and resting
- Rating
- Comments
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Ingredients
- 4lemons, peeled
- ¾cup granulated sugar
- 1½cups/12 ounces Jamaican rum
- ¾cup/6 ounces Cognac or brandy
- ¼cup/2 ounces peach brandy or a fruit eau de vie, such as apricot, apple or plum
- Ice ring or block, for serving (see Tip)
- Freshly grated nutmeg, for serving
Nutritional analysis per serving (20 servings)
95 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 0 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lemon peels in a medium bowl or a large jar, and reserve the lemons. Add the sugar and use a muddler or the end of a rolling pin to work the sugar into the peels until they start to turn slightly translucent, about 2 minutes. Set aside at room temperature for at least 2 hours or overnight.
- Step 2
Juice the reserved lemons (you should have about ¾ cup juice) and add to the mixture. Stir (or cover and shake the jar) until the sugar dissolves. Strain through a fine-mesh strainer, pressing on the solids and transfer to a large bowl. (The mixture can also be stored in an airtight container, in the refrigerator for up to 1 month.)
- Step 3
Add the rum, Cognac, peach brandy and 6 cups cold water; stir to combine. Pour into resealable bottles or jars, and cover and chill in the refrigerator for at least 1 hour and up to overnight.
- Step 4
To serve, unmold the prepared ice ring and add to a punch bowl or serving bowl. Add the punch, then ladle into glasses and grate nutmeg on top of each.
- At least one day (up to a few days) before you want to serve the punch, make the ice ring or block: Add enough distilled water to come halfway up the sides of a Bundt pan (silicone is best) or other mold that will fit into your punch bowl. Freeze overnight. You can also add decorations: Pour a few inches of distilled water into your chosen mold and layer in edible decorations of your choice: citrus slices, seasonal berries and fruit, fresh herbs, whole spices, edible flowers. (Remember that whatever you choose will eventually end up floating in the punch itself). Freeze for a few hours, then fill the mold with enough water to come halfway up the sides and freeze overnight. (This helps keep your decorations on the top of your final ice ring). If you’re having a hard time getting the ice out of the mold, dip the mold in hot water briefly or quickly run under hot water to help loosen.
Private Notes
Comments
I make a similar version of this every Christmas Eve. It's very tasty and I'm perfectly happy to use cheapo peach schnapps. Instead of diluting it with as much water, we usually pour half a cup and top with seltzer, otherwise it's pretty dangerous to guests. The ice ring is all-important and maraschino cherries are nice in it with lemon slices. The version from the Inquirer calls for 1q water, 1/2lb sugar, 3c lemon or lemon&lime juice, 6c rum, 3c brandy, and 1c peach brandy.
What makes this punch in all of its versions the most interesting is its history. Yes, 18th Century during the American Revolution - this punch was reputedly created using Brandy and other spirits from France by the colonist rebels in lieu of British whiskey which they chose not to drink to avoid paying the British for inflated prices and taxes. So it is truly an American beverage.
The distilled water results in clear ice, rather than potentially cloudy ice.
There are different types of farro available; whole grain, semi-pearled, pearled, and pre-cooked. Whole grain and semi-pearled will need a pre-soak, but pearled and pre-cooked require far less steps and time. You are loosing the bran on the easier versions with some fiber and some nutrients, but not enough to make a huge difference in the taste of the dish. Time savings and steps on the easier farro will cut this recipe from over 2.5 hours to about 30 or 40 min. Just follow the cooking instructions for the farro you have as this recipe is using whole farro and requires a lot of extra time and steps (although sped up with the 1 hr pre-soak in boiling water rather than typical overnight soak).
For those interested, here is a little history on Fish House Punch which reportedly was first created here in Philadelphia at the "State in Schuylkill" social club founded in 1732. https://mainlinetoday.com/life-style/the-somewhat-secret-history-of-the-oldest-social-club-in-america/ Around 40 years ago, I was fortunate to attend an engagement party there with the full Fish House Punch experience- served from the very same punch bowl used by Ben Franklin and his pals. Or so they say.
I’ve known about this punch since 1972 when I was an army nurse at Ft Polk, LA. Fran Parrish, a Colonel’s wife, introduced this to us at a Xmas Party. The party was memorable. I can attest to this punch’s “punch”. It’s delicious and it is potent, warn your guests!