Philadelphia Fish House Punch is an absolute banger! I'm also a big fan of the Chatham Artillery Punch and Charles Dickens' Punch for the colder months. Be careful with that Chatham punch though, it really will make the party go crazy if you're not carful...
this post was submitted on 28 Jun 2023
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I’ve done the Gin Punch from the book Speakeasy (from the NYC bar Employees Only) a few times, to great effect. It feels very fancy to pour champagne on top of your punch before serving!
- 750 ml Plymouth Gin
- 1 ¾ cup lemon juice
- 1 ¼ cup simple syrup
- ½ cup orgeat or almond syrup
- 1 cup crème de framboise
- 3 cups water
- 6 navel oranges
- 6 lemons
- 3 limes
- 1 pint raspberries
- 1 pineapple
- 750 ml brut champagne
Makes 5 ¾ quarts. Cut the oranges into quarter-wheels, the lemons into half-wheels, the limes into wheels, and the pineapple into 1-inch cubes. Combine all fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, and the champagne and a decorative ice block.
I have done many pitchers and few punches. Not entirely sure why. But did make a "blood punch" with skull ice for Halloween one year. Cranberry vodka, basically. Cranberry juice, bottle of vodka, OJ concentrate, some Italian blood orange soda. Lemon juice to balance it (was too sweet). And all the skull ice cubes.