Classic Rum-Brandy Punch

About The Classic Rum-Brandy Punch Cocktail

This historic summer punch brings back the good ol’ days.

Lemons' peels

1 cup

Fine-grained raw sugar

8 oz

Lemon juice

24 oz

VSOP cognac or armagnac

8 oz

40 oz

Cold water

Garnish:

1 Nutmeg

Glass:

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.

(This recipe makes about 30 servings).