This drink by Amy Wong, the lead bartender at King Tide Fish & Shell in Portland, Ore., is a take on a Philadelphia Fish House Punch. It includes half a cup of peach schnapps, where it sweetens and adds fruitiness to Jamaican rum and cognac. “Peach schnapps pairs best with fruit-forward spirits,” she says. “Vodkas won’t fight the flavors of [it], but it’s not as dimensioned and wouldn’t be my first choice.”
This recipe originally appeared as part of “What the #$@! Do I Do with This? Peach Schnapps. What It Is and How to Use It.”
- 2 Lemons, peeled and reserved
- 1/2 cup Sugar
- 2 cup Jamaican rum
- 1 cup Cognac
- 1/4 cup Peach schnapps
- 2 cup Brewed black tea
- 1/2 cup Fresh lemon juice, from reserved lemons
- Garnish: Lemon wheels; Peach slices
- Garnish: Punch glass
Serves 12 6-oz pours.
Peel the lemons, juice and set juice aside.
Add the peels to the sugar, stir to combine and let macerate for several hours to form an oleo saccharum, then remove and discard the peels.
In a large punch bowl, combine the oleo saccharum, rum, cognac, peach schnapps, tea and lemon juice, and add a large ice block.
Garnish with thin lemon wheels and peach slices.