Prepare the Lemon Peels:

Carefully peel the lemons, avoiding as much of the white pith as possible. You will use these peels to infuse the punch with a bright citrus flavor.

Make the Oleo-Saccharum:

In a large bowl, add the demerara sugar and the peels from the 8 lemons.

Muddle the lemon peels and sugar together to release the lemon oils into the sugar. Let this mixture sit for about an hour to allow the sugar to fully absorb the oils.

Dissolve the Sugar:

Pour 16 ounces of boiling water over the oleo-saccharum.

Stir until the sugar has completely dissolved.

Mix the Punch:

In a large punch bowl, combine the lemon sugar mixture with the freshly squeezed lemon juice, Jamaican rum, peach brandy, and VSOP cognac.

Add 12 cups of cool water and stir well.

Chill and Serve:

Let the punch chill in the refrigerator to blend the flavors.

Before serving, taste and adjust sweetness or lemon juice if needed.

Serve over ice in punch cups or glasses.

Garnish each cup with a small piece of lemon peel and a sprinkle of freshly grated nutmeg.