JERSEY CITY FISH HOUSE PUNCH

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Jersey City Fish House Punch image

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.

Provided by Jason Kosmas

Yield Makes 5 3/4 quarts

Number Of Ingredients 10

Decorative ice block
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 pâche or peach liqueur

Steps:

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

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