This is a punch of Kings… and Prince Regents
Before King George VI ascended the throne, he was known as George August Frederic and he would periodically step in as “acting” monarch when his father experienced periods of insanity. During that time he was known as “Prince Regent” (which means “temporary King”). And he didn’t exactly make the best name for himself.
George (both before and after he eventually took the throne) was known for his expensive taste. I read (here) that, on his 21st birthday, he was given what would be the modern equivalent of a 9 million dollar grant and an “allowance” of 7.5 million dollars a year. Unfortunately that was nowhere near enough for his lavish lifestyle. His debt supposedly ballooned to 82 million dollars in today’s money and he needed to get “bailed out” by parliament.
Why the name “Regent Punch” then?
This “Regent Punch” was a punch created while King George VI was still “Prince Regent” (hence the name), and would become his beverage of choice later in life as he began to experience a decline in his health due to his extravagant lifestyle.
Make the Regent Punch:
Nowadays, this punch is something anyone could make! It doesn’t need the “top shelf” Cognac, and you can easily swap the Champagne for another, less expensive sparkling wine. But definitely don’t skip the citrus on this one, it’s a key component of the flavor and aroma.
Did you notice our new Copper tools?
With a punch like this, it just seemed like the perfect time to show off our new copper tools! These have been a long time coming but I am so excited to finally have them. Check out our Bell Jigger in the shop (link below) and the bar spoons (here). But stay tuned for the cocktail picks, we’re launching those in early 2020!
Bell Jigger – Copper
Beautiful copper finish, stunning vintage style and comfortable design to boot? This jigger has a wide-mouth style for quick pouring and a hard edge to avoid drips. It’s going to be your go-to jigger, I promise!
- 1 Lemon
- 1 Mandarin orange
- 1 Bitter orange
- 2 oz sugar
- 16 oz Green tea
- 5 oz VSOP Cognac
- 2 oz Jamaican Rum
- 1 oz Maraschino
- 1 bottle Brut Champagne
Regents Punch Oleo Saccharum
- 1 each Lemon
- 1 each Mandarin orange
- 1 each Bitter orange
- 2 oz White Sugar
- Combine Oleo Saccaharum with the tea
- Juice citrus into punch bowl
- Add all of the spirits and decant into a bottle
- Refrigerate until ready for service
- To serve: pour the mixture into a punch bowl and top with Champagne
- Juice all citrus into your punch bowl. Combine Oleo Saccaharum with tea and all spirits. Add to bowl. Stir. Ladle into glass and top with champagne.
Sub Ingredient Instructions
- Thinly zest all of the citrus
- In a plastic bag, toss zest with sugar and allow to rest for at least 2 hours