Ingredients
1 3/4 cups demerara sugar
4 1/4 cups freshly squeezed lemon juice
2 (750 mL) bottles aged rum, preferably Old New Orleans
1/2 (750 mL) bottle Cognac VS
1/2 (1 liter) bottle whiskey, preferably Jack Daniels
1/2 cup plus 1 1/2 teaspoons peach schnapps or brandy
1/2 cup plus 1 1/2 teaspoons apple juice
10 dashes Peychaud bitters
Large ice cubes, for serving
Lemon slices, for garnish (optional)
Preparation
In a large saucepan bring 1 3/4 cups water and sugar to a boil over medium-high heat; cook, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature.
Transfer sugar mixture to a large container. Add 8 1/2 cups water, lemon juice, rum, Cognac, whiskey, peach brandy, apple juice, and bitters; stir to combine. Add a large block of ice. Let stand in a cool place for 1 hour before serving.
Serve punch in rocks glasses over ice; garnish with a lemon slice if desired.
