The Baron's Punch

180 g		demerara sugar
1 litre		cognac
500 ml		dark, full bodied rum (preferably Jamaican or Bermudan)
125 ml		kirshwasser or other eau-de-vie
250 ml		freshly squeezed lemon juice
		ice
1		lemon thinly sliced to serve

1	Combine 1 litre of water with demerara sugar in a saucepan, then stir over low heat until sugar dissolves. Cool, then combine with remaining punch ingredients in a punchbowl.
2	Refrigerate for at least 2 hours. When ready to serve, add ice and garnish with lemon slices.

Yield: 3 litres