36 ounces (or a liter bottle) dark rum

24 ounces fresh lemon juice

25 ounces (or 750 milliliter bottle) cognac

4 ounces peach brandy

3/4 pound superfine sugar

40 ounces water

Dissolve sugar in some water, heating if necessary and then chilling. Add lemon juice and remaining water; stir until blended. Two to three hours before serving, add spirits and refrigerate. For serving, portion part of punch into large bowl, add large ice molds to punch, and serve in chilled glasses if possible. Makes 30 servings.

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