1 1/2 c. sugar
7 c. water
3 c. fresh lemon juice
1 bottle Jamaica rum
1 bottle light rum
1 bottle cognac
1/2 c. peach brandy

Stir together sugar and water until sugar dissolves. Add remaining ingredients and let stand at least 2 hours. When ready to serve, pour over ice mold in large punch bowl. Makes about 40 punch cups.