“The Fish House Punch is one of the most famous American punches,” says Philips. “Traditionally drunk around Thanksgiving, this punch was first invented in the early 18th century at a club called the Schuylkill Fishing Company in Philadelphia. This contemporary version brings the recipe into the 21st century and makes the most of Australia’s summer peach season. Freeze a two-litre block of ice two days before serving this punch – an ice-cream tub is perfect for this.”
Ingredients
Method
Main
1.Process peaches in a blender until smooth (or pass through a mouli if you have one to minimise oxidation), then pass through a sieve (you’ll need 300ml purée). Transfer to a punch bowl with rum, tea, lemon juice and sugar syrup, stir to combine, add a large block of ice, season with a little nutmeg on top and garnish with extra peach and lemon slices.
