Prep your party with the Fish House Punch!
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- čas přidán 14. 06. 2024
- Today I'm making the Philadelphia Fish House Punch! This is one to enjoy as a single serving, or to prep in a large batch for your next party. I'll show you both ways to prepare it! Older than the earliest recorded cocktails - the Philadelphia Fish House Punch dates all the way back to the 1700s as the house punch to the Schuylkill Fishing Company. It's been a summertime party favorite for generations! My presentation doesn't include the traditional punch bowl, but is protected from the elements (something to consider when hosting an outdoor soirée). I should add that if you're hosting a smaller party, or your guests are showing restraint and taking their sweet time, it's best to add a large block of ice to the batch (don't use smaller cubes - they'll melt and dilute your punch much too quickly). Enjoy the sunshine everyone! Cheers!
If you want to dig a little deeper, I highly recommend two books by David Wondrich 📚
(the Philadelphia Fish House Punch is discussed in both!)
👉 Punch: The Delights (and Dangers) of the Flowing Bowl: amzn.to/3DxfhzY
👉 Imbibe!: amzn.to/3wZQAtB
Head to Curiada for the bottles I use most! 👉 bit.ly/craftspiritsforyourpunch
Check us out on Patreon: / anderserickson
Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
The Schuylkill Fishing Company: 1:31
The Punch Bowl: 3:06
The Booze: 4:29
Single Serve: 6:12
Party Portion: 7:32
Sips & Sign Off: 10:00
THE SINGLE SERVE PHILADELPHIA FISH HOUSE PUNCH 6:12
1 oz. (30 ml) Pierre Ferrand 1840 Cognac
1/2 oz. (15 ml) Appleton Estate Signature Jamaican Rum
1/4 oz. (7.5 ml) Rothman & Winter Orchard Peach Liqueur
1/4 oz. (7.5 ml) Laird's Straight Apple Brandy
1/2 oz. (15 ml) Semi-rich simple syrup (1.5:1 sugar:water)
3/4 oz. (22.5 ml) fresh lemon juice
2 oz. (60 ml) water (plus extra dilution from shaking)
Grated nutmeg for garnish
THE PHILADELPHIA FISH HOUSE PUNCH (1.5 Gallons/~5.5 L) 7:32
24 oz. (~720 ml) Pierre Ferrand 1840 Cognac
12 oz. (~360 ml) Appleton Estate Signature Jamaican Rum
6 oz. (~180 ml) Rothman & Winter Orchard Peach Liqueur
6 oz. (~180 ml) Laird's Straight Apple Brandy
12 oz. (~360 ml) Semi-rich simple syrup (1.5:1 sugar:water)
18 oz. (~540 ml) fresh lemon juice
96 oz. (~2.9 L) cold water
Grated nutmeg for garnish
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My go-to large shaking tin: amzn.to/33vnMLJ
My go-to small cheater tin: amzn.to/3qecbe5
Larger measuring cups: amzn.to/3Pgj9ef
Hand juicer: amzn.to/3ioOwFe
Zester: amzn.to/2VCLDF0
Similar styled glass drink dispenser: amzn.to/3ynYbDj
Rubber bar mat (6"x12"): amzn.to/3h2IJER
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If you have access to a good peach brandy, try it in this recipe. Or send me some ✌️
I mentioned KOVAL Susan for President in another comment. They are based in Chicago so I think you may be able to get in touch with them.
I did! It was hands down the best punch I’ve ever had. It was certainly worth the expense of getting the peach brandy to try the real thing just once. Watching this is making me want to get another bottle….
Do you think german Pfirsich/Peach Schnaps would be a good replacement for the peach brandy?
After reading somewhere that David Wondrich suggested applejack or apple brandy with some peach liqueur I wondered if apricot eau de vie or aged slivovitz mixed with some peach liqueur would be a better flavor match to peach brandy than the apple/peach combination. Apricots and plums are closely related to peaches, but apples are not. I haven't tried this yet as I still keep trying to find peach brandy to make this.
I made my own peach brandy by infusing brandy with peaches and adding some sugar. I love this punch! I add tea to give it some extra bitterness.
I would love to see large batch/punches more often, maybe once a month? Maybe a seasonal vibe? We love hosting parties!
Who would then help them drink it after the video?
Me 🖐👍🙋♀️
Yes would love to see that!
Agreeeee! Could be a once a month sort of thing, definitely a season flair would be awesome! I'm already looking forward to what we should be making for a friendsgiving, or an end of summer get together.
@@blstormo the answer is the Cable Car. That's a great party large batch drink. But... Sticky if your guests spill it (and after a few, they will)
I would love to see large batch old fashioned or sazerac
I'm glad this video has a single serving option as I dont have friends... or maybe the full serving will make me forget I dont have friends lol
"Yeah...I don't always miss those days."
Spoken like a true ex-bartender.
... Might we still get more tales from the bar?
I loved that one.
I think it applies to any similar service profession. It resonates with me as a barista as well.
We need an Anders channel of just stories. The drinks are great, but I could listen to his history lessons all day. Always look forward to the Friday upload.
There is, it's called " The History Guy".
Forever loving the vibes of Anders. Someone I’d truly love to hang with one day. But that intro 😂😂 I’d love to see some behind the scenes/bloopers one day
Love Fish House Punch! Only thing I usually do differently is a 1:1 split of water and cooled black tea. The tea dries it out a touch and helps with the balance.
Also, I, for one, am a fan of the serving tube. Now I need one 😆 Thanks for the great content!
Am glad to hear that you're able to have gone CZcams full time
Let the success keep building!
The name Schuylkill is of Dutch origin. The word Schuyl is from the verb ‘schuilen’ or to hide, and ‘kill’ means creek or river. Together it means hidden river or sheltered creek, thanks to the dense vegetation around the river.
3:55 I learned the hard way that this only applies to cold punches. Mulled wine only gets stronger throughout the night as liquid slowly evaporates. Also hot alcohol absorbs into your bloodstream faster. Be careful. 😂
This explains so many family get togethers. hahaha Thank you!
The alcohol has a lower boiling point than water, so it would evaporate faster, making it less alcoholic over time.
@@AdamBittner Ah I didn’t consider that. So even if kept below a simmer to minimize evaporation, some alcohol will dissipate along with the water. I’d be curious if there’s an ideal temperature to try to balance ABV.
Oh I’m sure my “group of friends” will love this, they’re really real and looove alcohol.
I have made this for the past two July 4ths. This year I tried it as a blended drink, which worked out really well. I used 1 cup St. Remy Cognac, 1 cup Meyer's Jamaican dark rum, 1 cup Giffard Creme de Peche de Vigne, 2/3 cup lemon juice, 1/3 cup lime juice, 1/3 cup granulated sugar, then add ice and blend. It's extremely crowd-pleasing, and it meant I didn't have to keep making individual cocktails all day.
Sorry for the necro post, but your intro on this had me in stitches. I only recently found your channel, I came in search of good advice on making a Sazerac (my favorite drink) I could never get it quite right for my taste. While your recipe was not my final build, I loved your presentation, attention to detail, cinematography, presentation of history, explanations and your personality. So many bartending CZcams channels feel rushed and flat to me. Yours has so much character and it's just fun to watch. Needless to say, I have been bingeing your videos, and have started to develop a decent personal home bar and found many cocktails that I didn't know I loved. Thank you so much and please keep it up. ❤
As a Jamaican the corners of my mouth turns up whenever you mention JA rum. As a child JA white rum was rubbed on my scalp whenever I had a cold and a half cap was put into fresh squeezed orange juice (my gran would add a little mango juice too). I guess you could say that's my first taste of a "punch". 🤣👍🍹🍼🤣🤦♀️
Nerd Alert: I love how you guys, Anders and Oz, shoot the intro to maximize the depth of your new space and then shift to the bar background. It makes up for the loss of the kitchen in the old apartment, per the video with Barfly. You guys are great. Love every video. Keep up the great work. Also, come to Grand Forks, and make a video about how to build the greatest office cocktail bar anywhere. On us.
Made this for a big party and it was gone almost immediately! I cut back on the water and added a whole bunch of ice to get it cold quickly + let the dilution happen over time. It was awesome, extremely smooth.
I don’t use water. I add unsweetened black tea to increase the volume, and the ice block will add water as it melts.
Congrats on the fulltime CZcamsr status! I love your videos, man. And quite honestly, so do my wife and very young daughters (so thanks for keeping it clean). You've inspired me to grow my home bar so much that it's a prideful talking point with friends, family, and colleagues. I sometimes entertain, so seeing a video which caters to both the enthusiastic loner and the boastful host (I swap between those two roles often), I really appreciate a video that shows how to make a single- and a mass-produced cocktail. When you're able and when you're willing, please splash a few more of these on your channel. Cheers!
Family and friends gathering coming up, and this will definitely be on the menu. And the intro reminds me -- we need another "Actual Bar Characters" video!
Yeah I know Anders said he was bummed it didn't get more views. But hes honestly a great actor, that video was hilarious.
Was it good?
The intro was hysterical! Thanks so much for that!
this video came at the perfect time
love a PUNCH with HISTORY!...right from the 'City'..of now Brotherly LOVE!...Refreshing! Knock yourself OUT! ..i'd Sip the Party Version All DAY....🤣..cheers..your Canadian Bartender!
“Where do you keep the beer?” 😂😂 sooo true
Better large batch cocktail video than any video Tipsy Bartender has ever made
Big upvote for punches. Would love to see more of these on the channel! Go to fav for me is the Eureka Punch from Smugglers Cove. Great summer punch for our pool parties! Thanks as always for the great content.
Great video as always. I like the idea of showing more batched drinks for us suckers who are always the designated bartenders at each gathering 😀
Haha it's a blessing and a curse
I use one cup peach brandy with one bottle each of cognac and dark rum. I squeeze only 6 lemons as the lemon juice can be strong. Some recipes use 12 lemons. I then add unsweetened black tea to stretch out the punch. I do add 6 ounces of simple syrup. Float orange slices on top. Sometimes add mint sprigs too. Very good punch!
I make the ice block filling a round Tupperware container with water and let it freeze. Gently remove the block and add to the bowl first then slowly pour in the punch.
Easy to find a vintage punch bowl & glasses at a thrift store. The punch glasses are small and that is because guests will want to refill their glass and that promotes socializing at the punch bowl! Cheers!🥃🧊
I grew up in Arkansas, and my grandparents lived in the middle of nowhere, Mississippi. They apparently descended from bootleggers and seemed to have always had peaches fermenting, percolating until it was time for the still.
So, I do definitely recall peach brandy. That was their thing; and they actually did a good job of it, as I recall.
Anyways, I look forward to giving this recipe a go, and...
CONGRATS ON 300K subscribers, Anders and Az!!!!
This video came at a perfect time. I'm planning a bonfire party next weekend, and I'll definitely be making this to share with everyone. Thanks Anders!
Batch recipes are the best
10/10 intro
This was one of your best videos since the Actual Bar Characters video! Absolutely my favorite channel, Anders. Cheers! Oh, and hi to Az well we're at it
Thanks, Mark! Enjoy the weekend. Cheers!
It’s funny to hear people not from the northeast pronounce schuylkill but the history was great as always!
Made this for my husband's 60th birthday yesterday. One of the guests has renamed it Philadelphia Fuel.
Love this punch. Another gem is Canadian Punch.
This was wonderful ! Thank you.
Thank you so much all your videos
I really like them and learned lot during the last half years. Well done 🙂
This video was amazing and I love it. Thank you! ❤
Absolutely love the videos and entertainment
I love punches Anders, thanks for reminding us how special they are. We have an interesting one from my hometown. It has raspberry syrup, white rum, chocolate liqueur (white creme de cacao works very well), lemon juice and almond extract. It has a lovely pink colour and the taste is addictive.
Happy Friday bro, cheers 🍹
I'm going to have to give that one a shot. Does it have a name? Cheers to you, David! 🍹
@@AndersErickson we used to call it house punch. It’s worth trying for sure. Perfect bowl for weddings.
@@David-mg8zu If you find a recipe I'm extremely curious. It sounds a little like a Pink Squirrel in flavor and color, but I'm sure it's not that.
@@FrobozzElectric Sure, I actually forgot to mention the orange juice in it, here is one of the recipes I found:
- 2 parts white rum (Havana Club 3 or El Dorado 3 works well)
- 1/2 part white creme de cacao
- 1 part orange juice
- 3/4 part lemon juice
- 1/2 part raspberry syrup
- 1/4 part white sugar syrup
- 2 parts water (or ice if you shake it as a single cocktail)
- Almond extract to taste (approx 3-4 dashes per serving) - alternatively you could substitute the simple syrup in the drink with orgeat, in case you don’t have almond extract
Garnish with orange slices and raisins floating in the punch.
@@David-mg8zu OK, so, I made this just now with Flor de Caña Extra Seco 4 white rum, and orgeat in place of simple syrup and almond extract. I was pretty surprised how good it is! Very rich, smooth, probably wouldn't want to have more than one (Also because this drink is huge), but it was a really nice dessert drink. I'll keep an eye out for the name.
I’ve never been much of a drinker but this makes me want to sample a cup! Thank you for sharing your love of good flavors.
I always try to guess every Friday what cocktail you're going to show us, Never make it. LOL Great video and cocktail, now I need to make a party... at least for 1. 😄
I’m still holding out for his martini video!!
@@d_budd7 I'm waiting for the boulevardier LOL every time is always new, and fun.
Fantastic as always 👏
I fell un love with the cocktails world because of Anders videos, your work is awesome and inspiring, definitely trying this recipe, greetings from Ecuador.🇪🇨
So I will be a part of a large crawfish boil/cookout in the Spring...I think this might be my contribution. I would love to hear some of your funny bar stories.
Now that I have had my daily dose of Anders, and placed this video in save for later, time to disconnect.
Happily waiting on what we get tomorrow.
You guys are the best😂 thanks for the amazing content🙏🏻❤️
Because of you I’m into mixology, love your videos! And I can display my Anders move….perching my jigger over my shaker!
Punch and poetry... High class joint!
Thanks Anders!! As always, your videos and your personality are fantastic. Keep doing what you're doing!! I got into home bartending as a hobby because of your channel, and I'm loving it. Thanks for the goodness!
Thanks Nick! Happy the channel's helping you explore home bartending. Cheers to you and happy mixing!
The mysterious story was very fun to listen to👍
I added a BarSpoon of Allspice Dram to the single serving (1oz to the full batch) which gave it the Christmas vibe I was looking for this month!
Haha my man your sense of humor is perfect. Love these videos
This was a great video!! I love making big batch cocktails for parties or tailgates!! Love it!! Thanks!! More batched cocktails!! Haha
oh never heard of Fish House punch. Like your preplanning to ready days before a party. The lime wheels is the perfect touch. who doesn't love fresh grate nutmeg. reminds me of Christmas. thanks and cheers.
You got me cocktail obsessed 🤩 lol
I’m thinking about turning one of my rooms into a little cocktail bar!
Cheers 🥂
Seeing anders talk to himself is the beginning of the descension into madness
Probably in my top 3 of cocktail channels
This one may end up on my wedding catering list. I'd love to see more large batch recipes!
I'll definitely do the second version for my next get together!
Thank you for the excellent video! Have a nice weekend!!
Hope you enjoy it, Joonha! Cheers to you!!
Great idea - I'll make it next weekend! Anders, could you do a video on shrubs (the vinegary simple syrups, not the guys leaning out the passenger side of their best friend's ride)? I've played around with a ginger/apple cider shrub, and a blackberry/balsamic shrub, but what's the best way to incorporate shrubs into a recipe, and what are some of your favorites?
All the thumbs up here. I have always been curious about these.
Love the punch bowl
I'd drink almost anything that would make me forget my mother in law....😳😂...but that punch looks great. Will try that...🍹🍹🍹
Nailing it
Going to have to try this. Also, I am really digging the changing scenary in the background. Your place looks fantastic!
Cheers, Nathan! Appreciate it!
We just made this on Saturday night for an impromptu party! It was a big hit as always. We used the Dead Rabbit specs.
"No you Grate it"
LOL
I love your videos, mostly because you have a great delivery and keep them a bit shorter than other creators. I like the little historical tidbits added about the drink dijour. I too would like to see more punch videos. I homebrew and keg my own beer but sometimes I like to make kegged cocktails for gatherings of friends when we do our “adult” camping trip. Keep the great videos coming Anders!
I know it's hard to come by these days, but for my money, this recipe has to use true peach eau-de-vie, such as KOVAL Susan for President. The original mixture of two parts aged Jamaican rum, one part cognac, one part peach eau-de-vie is the defining element of the punch. I also really think it benefits from tea as the weak ingredient, rather than just straight water. There's some historical ambiguity about whether tea was used at the Fish House back in the day, but for me it is a plus. For the Jamaican rum, I steal the "house Jamaican rum" from Pagan Idol, which is equal parts Appleton 5 and Rum-Bar Gold.
My spec is 1 cup superfine demerara sugar (pulse normal demerara sugar in a spice grinder), 2.5 cups water, 5 bags black tea, 3 lemons, 1 cup rum, 0.5 cup cognac, 0.5 cup peach eau-de-vie. I use half the sugar and the peels of the three lemons to make an oleo saccharum. I then squeeze 0.75 cups of juice from the lemons (may require a 4th lemon). I boil the water, add the other half of sugar and the tea bags, and steep for 3 minutes. Remove the tea bags and add the oleo saccharum, lemon juice, and booze. It's strong but delicious. Faithful to the original spec where appropriate, but with a few twists that elevate it without deviating too far from the concept.
Koval’s peach brandy really shines in this punch. It’s just a shame true peach brandy is so hard to come by.
Hi Anders, awesome channel.
Looking forward to an Old Cuban episode!
I exchanged the Peach Liqueur for Paul Mason's Peach Brandy. This is pretty good and light.
Pretty sure i have that same shirt. I am much fatter and ugly though, so i look like Barney when I wear it. It’s awesome.
Thanks soooo much, Anders! Keep some of these coming, always struggling to find good drinks to serve at parties beside beer.
You are to be commended for saying Schuykill (can’t even try to spell it). Cheers from Philly!
Long Island Iced Tea makes a great punch, when you add the amount of coke so that the abv doesn't get too high. I had such punch on my 50th birthday and it was a success.
Another terrific vid!! Batch-able drinks are great. "Where do you keep the beer?" 😂😂
Happy Friday! Great video as always! Gotta try this one. Grew up in PA. Schuylkill is pronounced skoo-kill there. No judgment, there's all kinds of crazy pronunciations up there! 😊
Haha I can't claim to be a local. Cheers!
I’m gonna have to make this for my next party!
Looks great! We have a hard time with good peach liqueurs here in Canada but I think I'm going to special order some through an importer and give this a shot. I've got some amazing apple brandy from a trip to Quebec last fall so before the summer is out, I'll give it a whirl. Thanks, love the channel!
Had this amazing punch at Ward 8 last weekend. Really delicious!
You could always make one of those milk container ice block thingies with all kinds fruit in it, it may look “prettier”
You are always reading my mind. I'm making a punch at my bar for a special industry night I'm starting. I'll definitely have to get a hardcover copy of 'Punch' now! Thank you always for being my favorite CZcams channel I'm subscribed to.
Cheers, and keep on rocking in the free world.
-T
🤘
Awesome job on pronouncing Schuylkill correctly - so many folks just can't wrap the head around some of the names around Philly! And the punch looks good too!!!!
Today is my birthday, so this is the perfect gift, thanks Anders :)
Awesome, entertaining video and congrats on 300k subscribers!
“Mmm…where do you keep the beer?” 🤣🤣🤣
Didn't get the notification. Love the video. This looks quite refreshing. Fun drink to have. Wondering for what occasion I can serve this... That is quite an interesting story of the.... State thing. The lady trying to walk out paying her tab... I hated that about customer service. But you certainly get amusing stories. Well... Enjoy your weekend and stay hydrated. 🥰
“Where do you keep the beer?” Every time I make a drink for someone I swear.
Wouldn’t mind more punch recipes, I love punches.
Thank you for also mentioning metric units. The rest of the world has moved to the metric system ;)
Never heard of this, but I'm intrigued! Love the flavor profile tho, going to have to try!
When he plopped the whole nutmeg in the glass, I literally laughed out loud. 🤣 Such a dad joke!
pls do more of these batches pls pls anders!! :)
When the video began, I thought you were on vacation at the cottage as we hadn’t seen your place from this angle lol
Hey that's delicious! I used some peach syrup I had made instead of the liqueur. I also doubled the meas*hic* measurements and used a highball glass.
New Years Eve as a hot punch with black tea instead of water.
Thanks for your content, Anders. Very refreshing vibe ya have going on!
The Bar Josephine (for Ms J Baker) at the Hotel Lutetia in Paris had what they call "demijohn negronis" which are are a similar concept. 3 varieties: gin-based, classic negroni with a little rhubarb; a "French negroni", calvados based and the "Floral negroni", sake and umeshu based. Didn't see them in the latest menu so maybe it's just a summer thing, but an interesting concept :)
Some how I see a book in the making. 👏🤭😉
Yessssssss!!! I'm in the top 15!!!
😂 No one can top you Tim! Cheers!!
The peach makes it a summer drink, but I love the idea. My sister in law usually makes some sort of vodka based punch in a dispenser just like that for Christmas, but I think I might take over punch duties.....looks like I should pull out my David Wonderich book :-)
Camera 2 was like "Oh, now you want my attention!"
Was very much anticipating/hoping for “If you do want to learn more about punch, I highly recommend The Tipsy Bartender.”
Ah yes, “the book…”, makes much more sense lol