Philly Fish House Punch

Apothecary Bar & Lounge, a Philadelphia spot, is redefining bottle service. Bartenders mix batches of cocktails like this potent Fish House Punch, transfer them into empty wine bottles, then let patrons pour drinks for themselves.

Plus: More Pitcher Drinks

  • Servings: 4 to 6
KEY: Trends, Barbecue/Cookout, Cocktail Party, Halloween, New Year's Eve, Cocktails, Make Ahead, Staff Favorites

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Ingredients

  • 3 tablespoons confectioners' sugar
  • 6 1/2 ounces dark rum
  • 4 ounces brandy
  • 2 ounces peach schnapps
  • 4 ounces cold brewed black tea
  • 4 ounces fresh lemon juice
  • 4 ounces cold water
  • Orange peels, for garnish

How to make this recipe

  1. Set a funnel in a large, clean bottle that has a screw cap. Add the confectioners' sugar and tap it into the bottle. Add the rum, brandy, peach schnapps, black tea and lemon juice. Close the bottle and shake vigorously. Add the water and shake again. Seal and refrigerate the punch until cold. Serve the punch in the bottle, letting guests pour it into tumblers; garnish the drinks with orange peels.
Photo © Tina Rupp Published January 2009

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