MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charles Dickens's Punch
 Categories: Five, Citrus, Booze
      Yield: 16 Servings
 
      3    Lemons
      6 oz Demerara sugar
     20 oz Jamaica rum
      6 oz Cognac
     40 oz Boiling water
 
  Using a vegetable peeler or paring knife, peel the three
  lemons, being careful to remove only the yellow peel and
  not the bitter white pith. Juice the peeled lemons and
  set aside.
  
  Place the peels, sugar, rum and cognac in the cast iron
  pot.
  
  Using a long spoon, remove some of the rum from the pot
  and light it with a match. While it is is flaming,
  carefully pour the burning liquor from the spoon into
  the pot, igniting all of the spirits.
  
  Allow to burn for three or four minutes, then extinguish
  by covering the pot with a tight-fitting lid.
  
  To the extinguished spirit-sugar-peel mixture, add the
  reserved lemon juice and the boiling water. Stir well,
  cover, and let sit for five minutes.
  
  Remove the lid, stir again and taste. Adjust the
  sweetness with sugar or water if necessary.
  
  Place the pot, covered, on a burner and simmer for
  fifteen minutes. At this point, you can serve the punch
  immediately as a hot drink, but remove the lemon peels
  if you expect to have the punch sitting for more than
  two hours.
  
  Alternatively, you can allow the punch to cool to room
  temperature and serve over ice.
  
  BY: Marleigh Riggins Miller
  
  RECIPE FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Archives
 
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