Daniel Webster's Punch

Peel the lemons and set the juice aside.

Combine the sugar and lemon peels in a large bowl.

Lightly muddle the peels into the sugar and let stand for 20 minutes.

Add the black tea, reserved lemon juice, cognac, sherry, rum, and Bordeaux.

Stir until mixed.

Strain out the lemon peels.

Refrigerate the punch for about 30 minutes.

Place the ice ring in the bowl 15 minutes before serving.

Ladle into cups and finish each serving with a light Champagne top.

Serves 10.