Fish house punch

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.

Similar recipes