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6 Turkish tea cups on a gold tray with a cocktail

?Philadelphia Fish House Punch ?

?5oz lemon sherbet (see recipe below)

?10oz Laird’s Applejack Bonded Proof

?3.5oz Smith & Cross Jamaican Rum

?3.5oz Banks 7 Rum

?3oz Cruzan Blackstrap Rum

?5oz Merlet Crème de Pêche ?7.5oz fresh lemon juice

?.3oz Dead Rabbit Orinoco Bitters or Angostura Bitters

?Fresh nutmeg grated on top for garnish

.

Combine all ingredients except for garnish in a mixing bowl. Strain into a punch bowl with a large block of ice. Serve in small punch cups with a bit of ice and grated nutmeg on top. .

Course Drinks
Prep Time 30 minutes
Servings 10 people

Ingredients

  • 5 oz lemon sherbet (see recipe below)
  • 10 oz Laird's Applejack Bonded Proof
  • 3.5 oz Banks 7 Rum
  • 3 oz Cruzan Blackstrap Rum
  • 5 oz Merlet Crème de Pêche
  • 7.5 oz fresh lemon juice
  • 1/3 oz Dead Rabbit Orinoco Bitters or Angostura Bitters
  • Fresh nutmeg grated on top for garnish

Instructions

  1. Combine all ingredients except for garnish in a mixing bowl. Strain into a punch bowl with a large block of ice. Serve in small punch cups with a bit of ice and grated nutmeg on top.