Fish House Punch


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


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.