Regent's Punch

14 ingredients
7 steps

Ingredients

  • Strips of zest from 2 lemons
  • Strips of zest from 2 oranges
  • One-half 1-liter bottle VSOP Cognac
  • 10 ounces fresh orange juice
  • 4 ounces fresh lemon juice
  • 3/4 cup superfine sugar
  • 2 ounces maraschino liqueur
  • 32 ounces chilled brewed green tea
  • 4 ounces Pineapple Syrup
  • 4 ounces Jamaican rum
  • 4 ounces Batavia-Arrack van Oosten
  • Three 750-ml bottles chilled Champagne
  • Marinated Pineapple
  • Ice

Directions

  1. 1
    In a large jar, combine the citrus zests with the Cognac; let stand at room temperature overnight.
  2. 2
    Strain the Cognac; discard the zests.
  3. 3
    In a punch bowl, combine the citrus juices.
  4. 4
    Stir in the sugar until dissolved.
  5. 5
    Add the infused Cognac, maraschino liqueur, tea and Pineapple Syrup.
  6. 6
    Stir in the rum and Batavia-Arrack and refrigerate until chilled, about 2 hours.
  7. 7
    Add the Champagne, Marinated Pineapple and ice.

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