Rum Punch
About 40 punch cups
7 cups freshly-steeped tea
1-1/2 cups sugar (or equivalent alternate sweetener)
3 cups lemon juice
1 bottle (fifth) Jamaica (dark) rum
1 bottle (fifth) light rum
1 bottle (fifth) Cognac
1/2 cup peach brandy
large block of ice
Mix tea and sugar or alternate sweetener until dissolved. Add rest
of ingredients except ice, stirring well. Let mixture stand, at room
temperature, for two to three hours, stirring occasionally. To
serve, place the ice into a punch bowl and pour the punch mixture
in, stirring gently until chilled. |