Photo by Christopher Testani
This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes.
Cooks' notes:
• For a clearer ice block, boil water first, then cool to room temperature.
•Punch can be chilled up to 6 hours before adding ice.
Recipe notes
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