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Fish House Punch

Submitted By: Susan Macaluso
Prep. Time: 2:05
Yield: 26 cups = 6.5 quarts

1 qt. bottled lemon juice
1 1/2 cups powdered sugar
2 qts. 100 proof Jamaican rum
2 qts. cold water
1 qt. cognac
4 oz. peach brandy
1 block of ice
1 cup sliced, peeled peaches

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-In a 2 gallon punch bowl, dissolve sugar in lemon juice; stir in rum, water, cognac, and brandy; allow to rest for 2 hours, stirring occasionally.
-Place ice block in center if punch bowl; garnish with peach slices, and serve.

Notes: This punch recipe originated at a fishing and social club in the mid 1700's in Pennsylvania. I have served this at a party twice, years apart, and both times with overwhelming success. Who knew such a small glass could pack such a big "punch"?

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