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.
• For a clearer ice block, boil water first, then cool to room temperature.
•Punch can be chilled up to 6 hours before adding ice.
Recipe information
Yield
Makes about 10 cups
Ingredients
Special Equipment
Preparation
Step 1
To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
Step 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.
Step 3
Put ice block in a punch bowl and pour punch over it.
Recipe notes
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