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fill a bowl with the peel from six lemons.
add enough sugar to about cover the lemon peels, ~3/4 cup.
let mixture sit for at least ⏲️ 3-4 hours.
to a punch bowl, combine rums, cognac, peach brancy, lemon juice, oleo saccharum , and water.
let cool in fridge for at least ⏲️ 1-2 hours.
serve with one large ice chunk to keep cool (a bundt cake tray can be used).