This historic summer punch brings back the good ol' days.
- 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
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.