2 quarts rum, chilled
1 quart Cognac, chilled
4 oz peach brandy, chilled
2 quarts water
1 quart lime juice
3/4 pound sugar
Put sugar, water and lime juice in a sauce pan. Stir over low heat until sugar is dissolved. Refrigerate. Combine with rum, Cognac and peach brandy in punch bowl. Add large block of ice before serving.
This punch originated in the early 1700s in Philadelphia and was brought to the Caribbean by early traders.
Serves 50
