Jersey City Fish House Punch

Name: Jersey City Fish House Punch
Yield: makes 5 3/4 quarts
Ingredients: Decorative ice block (opposite page); 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 pêche or peach liqueur

January 24, 2012

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.

Recipe notes

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