A favorite punch for holiday parties from Maine to Rhode Island.
1 pound brown sugar
3 quarts water
2 quarts dark rum
1 quart brandy
8 to 12 ounces Peach brandy
Squeeze lemons and pour juice and rinds into large crock. Dissolve brown sugar in water and bring to a boil. Pour hot sugar solution into the crock, let mixture cool, and then strain to remove rinds, pits, and pulp. Add dark rum, brandy, and 8 ounces of peach brandy. If you prefer, add more peach brandy to taste until mixture is smooth. Flavor will vary according to strength of the lemon juice. Let punch stand, covered, for at least 24 hours before serving. The longer it stands the better it tastes! Serve in punch bowl with a chunk of ice.
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