Alcohol · Uncategorized



4 Lemons’ peels
1 cp Fine-grained raw sugar
8 oz Lemon juice
24 oz VSOP cognac or armagnac
8 oz Dark, strong Jamaican rum
40 oz Cold water

Garnish: 1 Nutmeg
Glass: Punch

How To:

In a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.

Add the lemon juice and stir until the sugar dissolves.

Add the remaining ingredients and stir to combine.

Slide in a 1-quart block of ice and garnish with freshly grated nutmeg.

Ladle into punch cups in 3-ounce portions.

(This recipe makes about 30 servings).


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