I recently read about this punch in Food and Wine january issue i had misplaced and recently browsed...
I am going to a dinner party, and wanted to bring a cocktail, and thought this would be a good idea...
need to scale for 6 folks two drinks apeice
how does this version stack up?
would you reccomend another variation?
what rum and what brandy would you use for this? I have a bottle of Landy VS in the house...would this work?
(I am in the market for new light and dark rum for my shelf as it is)
thanks in advance
Just by looking at this recipe, I'd be very wary with that high of a ratio of peach liqueur. As Mr. Wondrich explains in Imbibe!
, the peach brandy called for in the original was more akin to an applejack than a peach schnapps. In other words, a barrel-aged distillate of peaches and their kernels. Modern "peach brandy" is made by flavoring grape brandy with peaches and sweetening it. It's flavor permeates, so go easy: Dr. Wondrich prescribes that the peach liqueur should make up 1/16 of the volume of spirits in the punch.
Not sure how dedicated to merriment your guests are, but I've had a group of six go through a full bowl (about 5 quarts + ice block) of fish house punch in under two hours, no problem. Not something to do on a school night, mind you
As far as the brands go, I've not had the Landy but if it makes good sidecars I suspect it would make acceptable punch as well. For rum, I really like the Goslings Black Seal for the price, and if you mix equal parts of the Goslings 80 proof and 151, you have a wicked punch rum on your hands. Also to consider, while I've never made it in bowl quantities, the Fish House Punch recipe responds quite nicely to having Laird's Bonded subbed in for the peach brandy (maintaining the original preportions). Should you not have a copy of Jerry Thomas or Imbibe! handy (for shame), the recipe can be found here
. Dr. Wondrich's suggestion to halve the sugar is a good one, and part of the water can be replaced with your ice block.