Rum-Brandy Punch
Ingredients
- 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
Method
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.