Philadelphia Fish House Punch

2011-11-26T07:00:00Z 2012-11-01T15:19:55Z Philadelphia Fish House PunchStory and recipe by Matt Seiter
Photography by Laura Ann Miller
Feast Magazine | Inspired Local Food Culture/Midwest

Philadelphia Fish House Punch

Serves | 10 |

  • 1 lb sugar
  • 8 oz lemon juice
  • 28 oz water
  • 6 oz Smith & Cross Traditional Jamaican Rum
  • 3 oz Camus Cognac
  • 3 oz peach brandy
  • ½ oz Angostura bitters
  • sliced fruit and berries, for garnish

| Preparation | In large container, dissolve sugar in the lemon juice and water. Add remaining ingredients. Stir and refrigerate for 2 hours. When ready to serve, place a large ice cube in a punch bowl and pour in punch. Garnish with sliced fruit and berries.

Matt Seiter is a co-founder of the United States Bartenders' Guild's St. Louis chapter, a member of the national board for the USBG's MA program and a continuing educator for all desiring knowledge of the craft of mixology. He is a member of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

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