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Fish House Punch




Source of Recipe


Gourmet Magazine, August 2003


Recipe Introduction


This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes. For a clearer ice block, boil water first, then cool to room temperature. Punch can be chilled up to 6 hours before adding ice. Makes about 10 cups.


Recipe Link: http://www.epicurious.com/drinking/drink_views/views/230583

List of Ingredients




1 cup sugar
3 1/2 cups water
1 1/2 cups fresh lemon juice (6 to 8 lemons), strained
1 (750-ml) bottle Jamaican amber rum
12 oz Cognac (1 1/2 cups)
2 oz peach brandy (1/4 cup)

Garnish: lemon slices

Special equipment: a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off

Recipe



1. To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, above).

2. Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved.

3. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.

4. Put ice block in a punch bowl and pour punch over it.