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David Wondrichs Cognac Punch
750 ml Martell VS cognac, 250 ml Plantation Grande Reserve Barbados rum, 250 ml lemon juice, strained, 250 g superfine sugar, 1.5 liters cold water, Peel of 4 lemons, Nutmeg. Muddle the lemon peels with the sugar and let sit for at least 1 hour. Muddle again and add the lemon juice, stirring until sugar has dissolved. Strain out the lemon peels. Add the cognac and the rum and stir. Refrigerate. To serve, pour into a punchbowl filled halfway with ice cubes, add the cold water and stir. Grate 1/2 a nutmeg over the top.

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