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.