Philadelphia Fish House Punch
Makes about 18 servings
Ingredients
1 cup sugar
4 lemons, peeled and peels reserved
4 cups black tea (or water)
1 cup lemon juice
4 cups rum, Jamaican
2 cups cognac
1/2 cup peach brandy
Garnish: lemon wheels and freshly grated nutmeg
Directions
In a large bowl, add sugar and lemon peels, and rub together to release the citrus oils into the sugar and allow to infuse for at least 30 minutes.
Dissolve sugar with warm water or tea, then add rum, cognac, lemon juice and peach brandy and stir to mix.
Add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
Garnish with lemon slices and freshly grated nutmeg.
Ladle into individual glasses and serve
Recipe courtesy of PunchDrink.com
Makes about 18 servings
Ingredients
1 cup sugar
4 lemons, peeled and peels reserved
4 cups black tea (or water)
1 cup lemon juice
4 cups rum, Jamaican
2 cups cognac
1/2 cup peach brandy
Garnish: lemon wheels and freshly grated nutmeg
Directions
In a large bowl, add sugar and lemon peels, and rub together to release the citrus oils into the sugar and allow to infuse for at least 30 minutes.
Dissolve sugar with warm water or tea, then add rum, cognac, lemon juice and peach brandy and stir to mix.
Add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
Garnish with lemon slices and freshly grated nutmeg.
Ladle into individual glasses and serve
Recipe courtesy of PunchDrink.com