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Fish House Punch

Author/Submitted by: Sam Waring
Servings: 3
Categories: Alcoholic Beverages / Brandy / Cognac / Punch Recipes / Rum

2  cups  Lemon juice
6  ounces  Sugar, superfine
1 1/2  liters  Jamaica Gold Rum
750  milligrams  Cognac
1  cup  Peach brandy
1    Ice block
1  piece  Club soda, chilled
    8.00 qt Punch bowl, chilled

Combine lemon juice and sugar in a mixing bowl. Stir until sugar is dissolved. In a 4 quart container, combine lemon juice and sugar mixture, rum, Cognac, peach brandy; stir. Store in refrigerator until chilled, ideally overnight.

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