A day in advance, make a huge (2 quarts or so) ice block. Also a day in advance, make oleo saccharum by peeling 9 lemons (buy about 12, since you’ll need more for juice), muddling the peels with 12 oz (mass) of superfine sugar, and letting sit for a day in refrigerator. Save the naked lemons. You should have gummy, wet sugar by the next day. Dilute it with about 16 oz of hot water, and remove peels. Put this into a big punch bowl. Add an entire 750mL bottle of jamaican rum, 12 oz Cognac, 6 oz Applejack, and 6 oz of peach liqueur. Add about 2 cups of strained lemon juice (adjust for taste), and dilute down with about 1 quart of black tea (again, adjust or taste). Let it cool in refrigerator. To serve, add huge ice block. Do not garnish. [This makes about 3.5 quarts, and fits nicely in a big punch bowl with ice. It’s not too strong, at about 16% abv, and will dilute even more as the ice melts. It makes 30 drinks (3.75oz pours). HOWEVER, it is tasty, velvety, refreshing, and so be careful about drinking too many. “Danger punch” - Nathan Fulton]