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

8 ingredients

3 steps

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

Directions

1

To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
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.
3

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