Fish House Punch
Steps
- Peel 4 lemons. In a punch bowl, rub the peels into 1 cup of sugar and let stand for at least 30 minutes.
- Stir in 4 cups of warm water until the sugar dissolves. Add 1 cup of lemon juice, 4 cups of Jamaican rum, 2 cups of cognac, and ½ cup of peach brandy.
- Add a large block of ice, then smaller pieces as needed to dilute the punch. Garnish with lemon wheels and grated nutmeg.
