fish house punch
- Categories
- Beverages
- Yield
- 3 Quarts
| Measure | Ingredient |
|---|---|
| 2 cups | Lemon juice |
| 6 ounces | Super fine sugar |
| 1½ litre | Jamaica Gold Rum |
| 750 millilitres | Cognac |
| 1 cup | Peach brandy |
| 1 | Block ice |
| 1 pint | Club soda; chilled |
| 8 quarts | 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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