Fish House Punch
By: Anonymous
Published: Sunday, March 7, 2010 - 2:55am

Ingredients




2 cups Lemon juice
6 ounces Super fine sugar
1 1/2 lt Jamaica Gold Rum
750 ml Cognac
1 cup Peach brandy
1 Block ice
1 pint Club soda, chilled
8 quarts Punch bowl, chilled

Preparation

1 Combine lemon juice and sugar in a mixing bowl. Stir until sugar is dissolved. In a 4 quart container, combine lemon juice and sugar mixture, rum, Cognac, peach brandy; stir. Store in refrigerator until chilled, ideally overnight.