Bottoms Up :: Fish House Punch

If you caught last week’s Entertaining With feature, you may have noticed this particularly striking punch bowl at the Fronks’ summer pool party. No joke: when Jordan scored this gorgeous set, she hosted a party just to get to use it, and she hasn’t stopped since. She also happens to have the most delicious punch recipe to fill it with, and speaking from experience, it just may be the most addictive summer cocktail ever. On the day of our shoot, I downed at least 4 glasses of the stuff (they were small, okay?) and have been dying to share the recipe ever since. Keep reading for Jordan’s Fish House Punch recipe…

  Ingredients:

• 1 1/4 cup sugar
  
• 1 1/4 cup boiling water
• 1 cup Peach Liqueur (I love one made by Sathenay. It’s made from orchard peaches and sugar – no artificial flavors)
• 750 ml Rum (I use Santa Teresa Anejo)
• 3 cup Cognac
• 1 1/2 cups fresh squeezed lemon juice
• cold water
• 2 cups of fresh peaches (if you use frozen ones, make sure to thaw them first)
• 10-12 thyme sprigs

Instructions:

First up: the simple syrup. Pour 1 1/4 cup sugar and 1 1/4 cup boiling water in a mason jar, cover and shake, shake, shake until it is dissolved (the easiest and most fun way to make simple syrup, no stove required!). Then throw it in the fridge to chill, you can do this up to 2 weeks ahead of time.

Next, pour your simple syrup into a punch bowl or pitcher and add the peach liqueur, rum, cognac and lemon juice. Cover and chill overnight.

When it’s party time, remove from fridge, add 6 cups of cold water and stir gently to blend.

Now, the key to this beautiful punch is the ice ring. Arrange the peaches and thyme sprigs along the bottom of a Bundt pan. Fill the pan with cold water and freeze (this can also be done days ahead of time).

*photos by Chelsea Fullerton