Fish House Punch

Ingredients:

1 cup (240 ml) sugar

3 1/2 cups (830 ml) water

1 1/2cups (350 ml) fresh lemon juice (6 to 8 lemons), strained

1 (750-ml) bottle Jamaican amber rum

12 US fl oz (350 ml) cognac

2 US fl oz (60 ml) peach brandy

Garnish: lemon slices

Directions:

Stir together sugar and 3� cups water in a large bowl or pot until sugar is dissolved.

Add lemon juice, rum, cognac, and brandy and chill, covered, at least 3 hours.

Put half-gallon ice block in a punch bowl and pour punch over it.