Rum-Brandy Punch


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This historic summer punch brings back the good ol' days.

  • 4 Lemon peels
  • 1 cup Fine-grained raw sugar
  • 8 oz Fresh lemon juice
  • 24 oz VSOP cognac or Armagnac
  • 8 oz Jamaican dark rum
  • 40 oz Cold water
  • Garnish: Grated nutmeg
  1. In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.

  2. Add the lemon juice and stir until the sugar dissolves.

  3. Add the remaining ingredients and stir to combine.

  4. Slide in a 1-quart block of ice and garnish with freshly grated nutmeg.

  5. Ladle into punch cups in 3-ounce portions.

  6. (This recipe makes about 30 servings).


Watch the video: MASSIVE HOUSE PARTY PUNCH (June 2022).


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