Serves 12 6-oz pours.
Peel the lemons, juice and set juice aside.
Add the peels to the sugar, stir to combine and let macerate for several hours to form an oleo saccharum, then remove and discard the peels.
In a large punch bowl, combine the oleo saccharum, rum, cognac, peach schnapps, tea and lemon juice, and add a large ice block.
Garnish with thin lemon wheels and peach slices.