Rum-Brandy Punch
This historic summer punch brings back the good ol' days.
Ingredients
- Peels from 4 lemons
- 1 cup fine-grained raw sugar
- 8 ounces lemon juice, freshly squeezed
- 24 ounces VSOP cognac or Armagnac
- 8 ounces Jamaican dark rum
- 40 ounces cold water
- Garnish: grated nutmeg
Directions
- In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.
- Add the lemon juice and stir until the sugar dissolves.
- Add the remaining ingredients and stir to combine.
- Slide in a 1-quart block of ice and garnish with freshly grated nutmeg.
- Ladle into punch cups in 3-ounce portions.
