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 \N 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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