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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This punch containing rum, Cognac, and peach brandy is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes. 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 |
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.
4. Cooks' notes: For a clearer ice block, boil water first, then cool to room temperature. Punch can be chilled up to 6 hours before adding ice.
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