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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.
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In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.
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Add the lemon juice and stir until the sugar dissolves.
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Add the remaining ingredients and stir to combine.
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Slide in a 1-quart block of ice and garnish with freshly grated nutmeg.
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Ladle into punch cups in 3-ounce portions.