Philadelphia Fish House Punch
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This potent punch is dangerously crowd-pleasing.
Ingredients
- 2 cups sliced fresh (or frozen, thawed) peaches
- 1 liter (4¼ cups) Jamaican Gold rum (such as Appleton Estate)
- 1½ cups fresh lemon juice
- 1 cup peach liqueur (such as Bols)
Recipe Preparation
DO AHEAD:
Arrange peaches and thyme sprigs along the bottom of Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine sugar and 1¼ cups water in a jar; cover and shake to dissolve to make simple syrup. Ice ring and simple syrup can be made 2 weeks ahead.
Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add rum, Cognac, lemon juice, and peach liqueur. Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.
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