Ingredients
14 lemons
1 lb demerara (i.e. turbinado) sugar (e.g. Sugar in the Raw)
27 oz brandy
3 oz peach brandy
18 oz gold or dark rum (half Pusser’s half Gosling’s is great)
6 pints water
Preparation
Peel 3-4 lemons (you want large pieces with little to no pith) and thoroughly muddle with the sugar. Add 2 pints hot water to dissolve the sugar, then remove lemon peels. Squeeze the lemons and add 1 pint lemon juice. Add the liquor and the additional 4 pints water. Stir and serve chilled, with a large block (~8 in. diameter) of ice in the punch bowl. (To make a clear ice block, freeze water in an insulated cooler over two nights, then saw or chip it into the right size.)
Makes 10 pints at ~12% ABV
