Fish House Punch

AT A GLANCE

  • Serves 8 people

"The Fish House Punch is one of the most famous American punches," says Philips. "Traditionally drunk around Thanksgiving, this punch was first invented in the early 18th century at a club called the Schuylkill Fishing Company in Philadelphia. This contemporary version brings the recipe into the 21st century and makes the most of Australia's summer peach season. Freeze a two-litre block of ice two days before serving this punch - an ice-cream tub is perfect for this."

  • 3 very ripe yellow peaches, stones removed, coarsely chopped, plus extra thinly sliced to garnish
  • 450 ml spiced rum
  • 300 ml lapsang souchong tea (chilled)
  • 150 ml lemon juice, plus extra slices to garnish
  • 100 ml sugar syrup
  • To taste: finely grated nutmeg
01   Process peaches in a blender until smooth (or pass through a mouli if you have one to minimise oxidation), then pass through a sieve (you’ll need 300ml purée). Transfer to a punch bowl with rum, tea, lemon juice and sugar syrup, stir to combine, add a large block of ice, season with a little nutmeg on top and garnish with extra peach and lemon slices.
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate.

Topics:

RUM, TEA, LEMONS, PEACHES, DRINKS, SUMMER, MODERN AUSTRALIAN, COCKTAILS

Recipe:

TIM PHILIPS, BULLETIN PLACE, SYDNEY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

FEATURED IN

Dec 2014

Dec 2014

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