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Philadelphia Fish House Punch

This potent punch is dangerously crowd-pleasing.
From: bonappetit.com SERVES 24

2 cups sliced fresh (or frozen, thawed) peaches
12 sprigs thyme
1¼ cups sugar
1 liter (4¼ cups) Jamaican Gold rum (such as Appleton Estate)
2 cups Cognac
1½ cups fresh lemon juice
1 cup peach liqueur (such as Bols)
special equipment:
A 10–12-cup Bundt pan

DO AHEAD: Arrange peaches and thyme sprigs along the bottom of Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine sugar and 1¼ cups water in a jar; cover and shake to dissolve to make simple syrup. Ice ring and simple syrup can be made 2 weeks ahead.

Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add rum, Cognac, lemon juice, and peach liqueur. Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.