Fish House Punch
Ingredients
Method
At least a day ahead, fill a 2-quart bowl with water and freeze until completely solid. In a large punch bowl, muddle the peels from 8 lemons with the sugar. Let the mixture stand for at least 3 hours. Add the boiling water, stirring until as much as possible of the sugar has dissolved. Allow to cool. Once cooled, add the Jamaican rum, V.S.O.P. cognac, peach brandy, cold water and lemon juice and stir to combine. To serve, add the ice block and garnish liberally with freshly grated nutmeg.