Philadelphia Fish House Punch
This potent punch is dangerously crowd-pleasing.
- 2 cups sliced fresh (or frozen, thawed) peaches
- 1 liter (4¼ cups) Jamaican Gold rum (such as Appleton Estate)
- 1½ cups fresh lemon juice
- 1 cup peach liqueur (such as Bols)
Arrange peaches and thyme sprigs along the bottom of Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine sugar and 1¼ cups water in a jar; cover and shake to dissolve to make simple syrup. Ice ring and simple syrup can be made 2 weeks ahead.
Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add rum, Cognac, lemon juice, and peach liqueur. Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.