This is one of our End of Prohibition party special punch recipes and it was adapted from the Philadelphia Fish House punch, which was a favorite of Generals Washington and Lafayette. We replaced the original cognac with our local Laird’s AppleJack and got something fantastic as a result. We use all seasonal fruits for this—a beautiful feature that also makes it extra tasty.

Ingredients

　　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

Step 1

Step 2

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.