Fish House Punch

Name: Fish House Punch
Ingredients: 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; a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off

4.9

(10)

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Servings: 10

liqueur rum alcoholic

Ingredients

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1 cup sugar3 1/2 cups water1 1/2 cups fresh lemon juice (6 to 8 lemons), strained1 (750-ml) bottle Jamaican amber rum12 oz Cognac (1 1/2 cups)2 oz peach brandy (1/4 cup)Garnish: lemon slicesa 1/2-gallon cardboard juice or milk carton, top (spout) end cut off

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Instructions

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Step 1

To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).

Step 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.

Step 3

Put ice block in a punch bowl and pour punch over it.