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Philadelphia Fish House Punch


For punch

6 ounces lemon shrub (recipe follows)

24 ounces filtered water

1 ounce créme de pêche

2 ounces applejack

3 ounces Jamaican rum

6 ounces brandy

*ice block

1 lemon, thinly cut into half wheels for garnish

*Freeze water in a loaf pan or similar container. It'll keep the punch cold without diluting the mixture.

For lemon shrub

Zest of 8-10 lemons

1 pound demerara sugar

17 ounces lemon juice


Combine ingredients in a punch bowl over the ice block, stir to combine, and garnish with lemon slices For lemon shrub: Muddle zest and sugar to release essential lemon oils—this is known as an oleosac-charum. By hand, the process can take up to 1 hour. To expedite the process, use a stand mixer. With a paddle attachment, beat zest and sugar for 15 minutes, then let rest 5 to 10 minutes. Using a whisk attachment on lowest speed, add lemon juice to the oleo saccharum and mix for 10 minutes to dissolve all the sugar. Pass through a fine strainer to remove zest, then bottle mixture.