Fish House Punch

Ingredients

• 1 750-ml bottle Jamaican amber rum
• 2 ounces peach brandy
• lemon slices
• 1 1/2-gallon cardboard juice or milk carton, top (spout) end cut off
• 1 cup sugar
• 3 ½ cups water
• 1 ½ cups fresh lemon juice
• + 1 more ingredients
• • 12 ounces Cognac

To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below). Stir together sugar and 31/2 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 ice block in a punc...

View full recipe at Epicurious