This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes.

　　

Ingredients

Makes about 10 cups

　　1 cup sugar

　　3 1/2 cups water

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

　　1 (750-ml) bottle Jamaican amber rum

　　12 oz Cognac (1 1/2 cups)

　　2 oz peach brandy (1/4 cup)

　　Garnish: lemon slices

　　

Special Equipment

a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off

　　

Step 1

To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).

　　

Step 2

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.

　　

Step 3

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

　　Cooks' notes:

　　• For a clearer ice block, boil water first, then cool to room temperature.

　　•Punch can be chilled up to 6 hours before adding ice.