Fish House Punch II

Name: Fish House Punch II
Yield: Makes 12 cups
Ingredients: 1/2 cup superfine granulated sugar; 2 cups fresh lemon juice, strained; 4 cups Jamaican dark rum; 5 cups cold water; 1 cup cognac; 2/3 cup peach brandy; Garnish: peach slices

August 20, 2004

Recipe information

Yield
Makes 12 cups

Ingredients

1/2 cup superfine granulated sugar

2 cups fresh lemon juice, strained

4 cups Jamaican dark rum

5 cups cold water

1 cup cognac

2/3 cup peach brandy

Garnish: peach slices

Preparation

In a large bowl, stir sugar into lemon juice until dissolved. Stir in rum, water, cognac and peach brandy. Let stand at room temperature for 2 hours. Transfer to a punch bowl and add a block of ice or ice cubes. Stir the punch until cold and garnish it with peach slices.

TagsCocktail Alcohol Beverages Punch Brandy Cognac Rum Lemon Citrus Fruit Peach Stone Fruit Gourmet

Recipe notes

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