Al Henry's Fish House Punch

1. 1

   Squeeze lemons and pour juice and rinds into large crock.

2. 2

   Dissolve brown sugar in water and bring to a boil.

3. 3

   Pour hot sugar solution into the crock, let mixture cool, and then strain to remove rinds, pits, and pulp.

4. 4

   Add dark rum, brandy, and 8 ounces of peach brandy.

5. 5

   If you prefer, add more peach brandy to taste until mixture is smooth.

6. 6

   Flavor will vary according to strength of the lemon juice.

7. 7

   Let punch stand, covered, for at least 24 hours before serving.

8. 8

   The longer it stands the better it tastes!

9. 9

   Serve in punch bowl with a chunk of ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.