Gourmet Magazine 1950'S Fish House Punch

• 3/4 lb sugar
• 1 quart lemon juice
• 2 quarts jamaican rum
• 1 quart cognac
• 4 ounces peach brandy
• 1 1/2 quarts water
• ice, large block

1. Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
2. In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
3. Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.

sugar, lemon juice, rum, cognac, brandy, water, block

Taken from www.food.com/recipe/gourmet-magazine-1950s-fish-house-punch-456388 (may not work)