Regent Punch
Ingredients
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
Instructions
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
Brief Instructions:
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