Cocktail & Other Recipes By Spirit Cognac & Other Brandy Cocktails

Rum-Brandy Punch

By
David Wondrich
David Wondrich
David Wondrich is an award-winning writer and cocktail historian. He’s the author of influential books including "Imbibe!" and "Punch."
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Published 07/12/13
Rum-Brandy Punch
Image:

Liquor.com / Tim Nusog

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

Steps

Serves 30.

  1. In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.

  2. Add the lemon juice and stir until the sugar dissolves.

  3. Add the remaining ingredients and stir to combine.

  4. Slide in a 1-quart block of ice and garnish with freshly grated nutmeg.

  5. Ladle into punch cups in 3-ounce portions.