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
Directions
- 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.
