The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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- 1 green tea bag
- 6 ounces hot water
- 12 ounces rum, such as Appleton VX Jamaican
- 6 ounces cognac, such as Pierre Ferrand Ambre
- 1 1/2 ounces maraschino liqueur, such as Luxardo
- 1 1/2 ounces Mathilde Peche peach liqueur
- 3 ounces freshly squeezed lemon juice from about 3 lemons
- 3 ounces simple syrup (see note above)
- 1 (750 milliliter) bottle chilled Prosecco
- Garnish: Citrus slices and raspberries
Steep the green tea bag in the hot water for 10 minutes, then remove and allow the tea to cool. Combine the green tea with rum, cognac, maraschino liqueur, peach liqueur, lemon juice, and simple syrup. Cover and chill in the refrigerator for at least 2 and up to 6 hours.
Pour mixture into ice filled punch bowl or pitcher and top with prosecco. Garnish with citrus slices and raspberries. Serve in glasses filled with ice.