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Philadelphia Fish House Punch

Makes about 20 5oz servings. Similar to 18th Century Rum Punch.

Can be batched and bottled in advance of an event.

Ingredients

• 1 cup sugar
• 4 lemons, peeled and peels reserved
• 4 cups black tea (or water)
  • 10g English Breakfast loose-leaf tea steeped for 3-4min in 4 cups water just off the boil
• 1 cup lemon juice
• 4 cups rum, Jamaican
• 2 cups cognac
• 1/2 cup peach brandy

Directions

1. In a large bowl, add sugar and lemon peels, and rub together to release the citrus oils into the sugar. (This is called oleo-saccharum.) Allow oleo-saccharum to infuse for at least 30 minutes.
2. Prepare tea, if using.
3. Dissolve sugar with warm water or tea. Remove lemon peels.
4. Add rum, cognac, lemon juice and peach brandy and stir to mix.
5. If making in advance, store in an airtight container and refrigerate until serivice. Otherwise, add a block of ice to chill, and continue to add smaller pieces of ice for desired dilution.
6. Garnish individual glasses with lemon wheels and freshly grated nutmeg.

Reference

• https://punchdrink.com/recipes/philadelphia-fish-house-punch/