"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."
- 3 very ripe yellow peaches, stones removed, coarsely chopped, plus extra thinly sliced to garnish
- 450 ml spiced rum
- 300 ml lapsang souchong tea (chilled)
- 150 ml lemon juice, plus extra slices to garnish
- 100 ml sugar syrup
- To taste: finely grated nutmeg
- 1Process 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.