Georgian Brandy Punch

• Strips of zest from 3 lemons
• 3/4 cup Demerara or other raw sugar
• 6 ounces fresh lemon juice
• One 750-ml bottle VSOP Cognac
• 32 ounces cold water
• Ice, preferably 1 large block
• Pinch of freshly grated nutmeg, for garnish

1. In a punch bowl, muddle the lemon zest with the sugar.
2. Let stand for 1 to 2 hours.
3. Muddle again, add the lemon juice and stir until the sugar dissolves.
4. Add the Cognac and refrigerate until chilled, about 2 hours.
5. Stir in the water, add ice and garnish with the nutmeg.

lemons, sugar, lemon juice, cognac, water, block, nutmeg

Taken from www.foodandwine.com/recipes/georgian-brandy-punch-cocktails-2011 (may not work)