Ingredients

　　1/2 cup superfine granulated sugar

　　2 cups fresh lemon juice, strained

　　4 cups Jamaican dark rum

　　5 cups cold water

　　1 cup cognac

　　2/3 cup peach brandy

　　Garnish: peach slices

　　In a large bowl, stir sugar into lemon juice until dissolved. Stir in rum, water, cognac and peach brandy. Let stand at room temperature for 2 hours. Transfer to a punch bowl and add a block of ice or ice cubes. Stir the punch until cold and garnish it with peach slices.