Cocktail & Other Recipes By Spirit Cognac & Other Brandy Cocktails

Rum-Brandy Punch

Rum-Brandy Punch
Image: / Tim Nusog

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


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.