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Festive Punch Bowl

There’s nothing like a big, beautiful punch bowl full of a colorful, delicious punch to set the tone and get the party started. This version is made to please a crowd with a base of strong tea and lemon juice, and the kick of both Cognac and dark rum. Enjoy!
Course Drinks

Ingredients
  

  • 4 Lemons
  • 1 cup demerara sugar
  • 4 tea bags
  • 1 cup fresh squeezed lemon juice strained (see Instructions)
  • 2 1/2 cups Cognac
  • 1 1/2 cups dark rum
  • Fresh nutmeg
  • Ice

Instructions
 

  • Peel the lemons using a very sharp knife, taking care to avoid the white pith, which is somewhat bitter.
  • Chop the peels and add them to a large heatproof bowl.
  • Measure the sugar onto the lemon peels and using a fork or potato masher, mash the peels and sugar together.
  • Boil 1 quart of water in a large pot and add the tea bags.
  • Allow the tea to steep for about 5 minutes and then remove the bags.
  • Pour the tea onto the sugar/peel mash-up. Stir until all the sugar is dissolved.
  • Add the lemon juice. The 4 lemons should come close to the full amount – add more as needed.
  • Add the Cognac and dark rum.
  • Stir until the liquids are thoroughly blended.
  • Place in the refrigerator for at least 1 hour.
  • When you’re ready to serve it, pour the mixture into a punch bowl, add ice to fill, and grate nutmeg on top.
Tried this recipe?Let us know how it was!