Fish House Punch
A classic, potent punch combining Jamaican rum, Cognac, and peach brandy with fresh lemon juice and sugar syrup. This traditional party drink is served over a large block of ice for perfect dilution and temperature.
12 servings
11 hr 5 min
Ingredients
- •1 cup sugar
- •3½ cups water
- •1½ cups fresh lemon juice
- •750 ml Jamaican amber rum
- •12 oz Cognac
- •2 oz peach brandy
- •1 serving lemon slices
- •1 piece cardboard juice carton
- •1 piece carton top
Cooking Instructions
- 1.
To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
480 min
- 2.
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.
180 min
- 3.
Put ice block in a punch bowl and pour punch over it.
5 min
