Fish House Punch Recipe
- 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
- Special equipment: a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off
- To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
- 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.
- Put ice block in a punch bowl and pour punch over it.
