I like making people happy. It’s pretty much the best thing about being a bartender. Well, that and the tequila. And let me tell you, there aren’t many things that make people happier than punch – not to the face, but rather, in a bowl. Preferably with pretty ice and a few fists full of booze. This Philadephia Fish House Punch is certainly no exception. Taken directly from the pages of the one and only Jeffrey Morgenthaler’s new, and aptly named, “The Bar Book”, my favorite part of this punch (and future punches no doubt) was making the vacuum-sealed oleo saccharum. There’s something eerily satisfying about mechanically sucking all the air out of a plastic bag until it’s hard enough to use as a frisbee. Trust me, you’ll want one of these. And all things considered they aren’t that pricey. Personally, I can’t wait to start using it for marinades. In the meantime, let’s keep the party going this week with a big (gl)ass bowl of punch!!

Philadelphia Fish House Punch Recipe | HonestlyYUM

This recipe requires some prep a day in advance, so be sure to read the directions carefully.

Philadelphia Fish House Punch Recipe | HonestlyYUM

Start by making your ice ring. You’ll have to do this at least a day in advance for it to freeze. Slice the lemons into 1/4-inch wheels and place them around the center ring (slightly overlapping) so that they cover the bottom of your bundt pan. Cover the lemon wheels with crushed ice to hold them in place.

Philadelphia Fish House Punch Recipe | HonestlyYUM

Carefully fill the bundt pan with cold water and place in the freezer until frozen.

Philadelphia Fish House Punch Recipe | HonestlyYUM

The lemons should remain at the bottom of the pan . . . preeeeeetty!

Philadelphia Fish House Punch Recipe | HonestlyYUM

Next it’s oleo saccharum time – hooray for citrus oil + sugar!! Your oleo saccharum should also be made in advance – at least 4 hours and even overnight. I made mine the same time as the ice ring.

Philadelphia Fish House Punch Recipe | HonestlyYUM

Place the sugar and lemon peels in a vacuum sealer bag and seal according to the manufacturer’s instructions. Let the bag sit at room temperature (at least 4 hours) so that the sugar soaks in the lemon oil. When it’s done the bag will no longer be hard, but squishy with tons of lemon oil!!

Philadelphia Fish House Punch Recipe | HonestlyYUM

It’s punch time!! Assemble your punch by emptying the oleo saccharum into a large punch bowl (it will smell AMAZING, btw). Add the rum, cognac, peach liqueur, applejack, lemon juice and cold water. Place in the refrigerator to chill until you’re ready to serve.

Philadelphia Fish House Punch Recipe | HonestlyYUM

When you’re ready to serve,  give your punch a quick stir and add the ice ring.

Philadelphia Fish House Punch Recipe | HonestlyYUM

Grab a glass and get ready. This punch packs a . . . oh, you get the idea.

Philadelphia Fish House Punch Recipe | HonestlyYUM

Philadelphia Fish House Punch (makes ~5 1/2 qt)

Ingredients:

  • 24 oz Jamaican rum
  • 12 oz cognac
  • 3 oz peach liqueur
  • 9 oz applejack
  • 16 oz lemon juice
  • 1 batch oleo saccharum
  • 3 qt cold water
  • ice ring

Oleo Saccharum:

  • the peels of 12 lemons
  • 1 lb superfine sugar

Ice Ring:

  • bundt pan
  • 2-3 lemons
  • crushed ice
  • cold water

Directions:

  • Make your ice ring a day in advance. Slice the lemons into 1/4-inch wheels and place them around the center ring (slightly overlapping) so that they cover the bottom of your bundt pan.
  • Cover the lemon wheels with crushed ice to hold them in place.
  • Carefully fill the bundt pan with cold water and place in the freezer until frozen.
  • Make your oleo saccharum at least 4 hours in advance. Place the sugar and the lemon peels in a vacuum sealer bag and seal according to the manufacturer’s instructions. Let the bag sit at room temperature for at least 4 hours, or up to overnight, so that the sugar soaks in the lemon oil.
  • Assemble your punch by emptying the oleo saccharum into a large punch bowl. Add the rum, cognac, peach liqueur, applejack, lemon juice and cold water.
  • Place in the refrigerator to chill until you’re ready to serve.
  • When you’re ready to serve, stir your punch and add the ice ring.

(images by HonestlyYUM; recipe adapted from Jeffrey Morgenthaler)