Original Chatham Artillery Punch

Directions

1. 1
   Squeeze and strain the lemons to make 16 ounces of juice.
2. 2
   Peel the lemons and muddle the peels with the sugar.
3. 3
   Let the peels and sugar sit for an hour, then muddle again.
4. 4
   Add the lemon juice and stir until sugar has dissolved.
5. 5
   Strain out the peels.
6. 6
   Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes.
7. 7
   Add the lemon-sugar mixture and the bourbon, Cognac and rum.
8. 8
   Stir and add the Champagne.
9. 9
   Taste and adjust for sweetness.
10. 10
    Grate nutmeg over the top and serve.