Yield:
10 to 12 drinks
Cook Mode
(Keep screen awake)
Ingredients
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Strips of zest from 3 lemons
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3/4 cup Demerara or other raw sugar
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6 ounces fresh lemon juice
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One 750-ml bottle VSOP Cognac
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32 ounces cold water
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Ice, preferably 1 large block
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Pinch of freshly grated nutmeg, for garnish
Directions
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In a punch bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add the lemon juice and stir until the sugar dissolves. Add the Cognac and refrigerate until chilled, about 2 hours. Stir in the water, add ice and garnish with the nutmeg.
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