Jersey City Fish House Punch Recipe

Jersey City Fish House Punch Recipe

  • Decorative ice block
  • 6 Fuji apples, diced
  • 6 large Bartlett pears, diced
  • 6 lemons, cut into half-wheels
  • 6 limes, cut into half-wheels
  • 3 cups Smith & Cross Traditional Jamaica rum
  • 1 quart Laird's AppleJack
  • 1 quart freshly squeezed lemon juice
  • 2 quarts water
  • 3/4 cup Massenez crème de pâche or peach liqueur
  1. Prepare the decorative ice block, allowing a few hours for freezing.
  2. Combine the fruits in a large punch bowl and add the rum, AppleJack, juice, water, and liqueur. Refrigerate for at least 4 to 5 hours. Just before serving, add the decorative ice block.
Recipe of the Day|