Original Chatham Artillery Punch

Extract 16 ounces of lemon juice by squeezing and straining the lemons. Next, peel the lemons and muddle the lemon peels with the sugar. Allow the peels and sugar to rest for an hour before muddling them again. Afterward, add the lemon juice and stir until the sugar is completely dissolved. Finally, strain out the lemon peels.
Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Then, incorporate the lemon-sugar mixture, bourbon, Cognac, and rum. Please give it a good stir and gently pour in the Champagne. Taste it and make any necessary adjustments to suit your desired level of sweetness. Finish by grating nutmeg over the top, and it's ready to serve.