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Epicurious

Jersey City Fish House Punch

This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this—a beautiful feature that also makes it extra tasty.

Recipe information

  • Yield

    makes 5 3/4 quarts

Ingredients

Decorative ice block (opposite page)
6 Fuji apples, diced
6 large Bartlett pears, diced
6 lemons, cut into half-wheels
6 limes, cut into half-wheels
3 cups Smith & Cross Traditional Jamaica rum
1 quart Laird’s AppleJack
1 quart freshly squeezed lemon juice
2 quarts water
3/4 cup Massenez crème de pêche or peach liqueur

Preparation

  1. Step 1

    Prepare the decorative ice block, allowing a few hours for freezing.

    Step 2

    Combine the fruits in a large punch bowl and add the rum, AppleJack, juice, water, and liqueur. Refrigerate for at least 4 to 5 hours. Just before serving, add the decorative ice block.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsPunchBeveragesCocktailAlcoholRumAppleFruitPearMake AheadEasyCookbooks
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