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Epicurious
Gourmet

Fish House Punch II

Recipe information

  • Yield

    Makes 12 cups

Ingredients

1/2 cup superfine granulated sugar
2 cups fresh lemon juice, strained
4 cups Jamaican dark rum
5 cups cold water
1 cup cognac
2/3 cup peach brandy
Garnish: peach slices

Preparation

  1. In a large bowl, stir sugar into lemon juice until dissolved. Stir in rum, water, cognac and peach brandy. Let stand at room temperature for 2 hours. Transfer to a punch bowl and add a block of ice or ice cubes. Stir the punch until cold and garnish it with peach slices.

TagsCocktailAlcoholBeveragesPunchBrandyCognacRumLemonCitrusFruitPeachStone FruitGourmet
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