Today I'm making the Philadelphia Fish House Punch! This is one to enjoy as a single serving, or to prep in a large batch for your next party. I'll show you both ways to prepare it! Older than the earliest recorded cocktails - the Philadelphia Fish House Punch dates all the way back to the 1700s as the house punch to the Schuylkill Fishing Company. It's been a summertime party favorite for generations! My presentation doesn't include the traditional punch bowl, but is protected from the elements (something to consider when hosting an outdoor soirée). I should add that if you're hosting a smaller party, or your guests are showing restraint and taking their sweet time, it's best to add a large block of ice to the batch (don't use smaller cubes - they'll melt and dilute your punch much too quickly). Enjoy the sunshine everyone! Cheers!

If you want to dig a little deeper, I highly recommend two books by David Wondrich 📚
(the Philadelphia Fish House Punch is discussed in both!)
👉 Punch: The Delights (and Dangers) of the Flowing Bowl: [ Ссылка ]
👉 Imbibe!: [ Ссылка ]

Head to Curiada for the bottles I use most! 👉 [ Ссылка ]

Check us out on Patreon: [ Ссылка ]

Video/editing/illustrations by Azusa Inaba 🎥 🎨

TIME STAMPS
Intro: 0:00
The Schuylkill Fishing Company: 1:31
The Punch Bowl: 3:06
The Booze: 4:29
Single Serve: 6:12
Party Portion: 7:32
Sips & Sign Off: 10:00

THE SINGLE SERVE PHILADELPHIA FISH HOUSE PUNCH 6:12
1 oz. (30 ml) Pierre Ferrand 1840 Cognac
1/2 oz. (15 ml) Appleton Estate Signature Jamaican Rum
1/4 oz. (7.5 ml) Rothman & Winter Orchard Peach Liqueur
1/4 oz. (7.5 ml) Laird's Straight Apple Brandy
1/2 oz. (15 ml) Semi-rich simple syrup (1.5:1 sugar:water)
3/4 oz. (22.5 ml) fresh lemon juice
2 oz. (60 ml) water (plus extra dilution from shaking)
Grated nutmeg for garnish

THE PHILADELPHIA FISH HOUSE PUNCH (1.5 Gallons/~5.5 L) 7:32
24 oz. (~720 ml) Pierre Ferrand 1840 Cognac
12 oz. (~360 ml) Appleton Estate Signature Jamaican Rum
6 oz. (~180 ml) Rothman & Winter Orchard Peach Liqueur
6 oz. (~180 ml) Laird's Straight Apple Brandy
12 oz. (~360 ml) Semi-rich simple syrup (1.5:1 sugar:water)
18 oz. (~540 ml) fresh lemon juice
96 oz. (~2.9 L) cold water
Grated nutmeg for garnish

THE TOOLS
My workhorse double jigger: [ Ссылка ]
My go-to large shaking tin: [ Ссылка ]
My go-to small cheater tin: [ Ссылка ]
Larger measuring cups: [ Ссылка ]
Hand juicer: [ Ссылка ]
Zester: [ Ссылка ]
Similar styled glass drink dispenser: [ Ссылка ]
Rubber bar mat (6"x12"): [ Ссылка ]

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