Fish House Punch - cooking recipe

Ingredients

2 qt. water
1 qt. pineapple juice
1 lb. brown sugar
1 doz. lemons
2 qt. Jamaica rum
1 qt. brandy
peach brandy

Preparation

Combine
water
and
pineapple
juice with brown sugar. Heat to make a syrup and pour over rinds and juice of lemons. Cool; add
rum
and
brandy
and dash well with peach brandy. Serve in bowl with crushed ice.
Serves 40 to 50.