Jersey City Fish House Punch |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
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 Lairds AppleJack and got something fantastic as a result. We use all seasonal fruits for thisa beautiful feature that also makes it extra tasty. Ingredients:
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 |
Directions:
1. Prepare the decorative ice block, allowing a few hours for freezing.
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.
|
|