FISH HOUSE PUNCH

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Fish House Punch image

Categories     Liqueur     Rum     Alcoholic     Gourmet     Drink

Yield Makes about 10 cups

Number Of Ingredients 9

1 cup sugar
3 1/2 cups water
1 1/2 cups fresh lemon juice (6 to 8 lemons), strained
1 (750-ml) bottle Jamaican amber rum
12 oz Cognac (1 1/2 cups)
2 oz peach brandy (1/4 cup)
Garnish: lemon slices
Special Equipment
a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off

Steps:

  • To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
  • Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
  • Put ice block in a punch bowl and pour punch over it.

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