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Fish House Punch



Yield 3 Servings
2 c lemon juice
6 oz super fine sugar
1 1/2 l jamaica gold rum
750 ml cognac
1 c peach brandy
1 block ice
1 pt club soda,chilled
8 qt punch bowl,chilled


Combine lemon juice and sugar in a mixing bowl. Stir until sugar is dissolved. In a 4 quart container, combine lemon juice and sugar mixture, rum, Cognac, peach brandy; stir. Store in refrigerator until chilled, ideally overnight.













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