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Regent Punch

5 from 2 votes
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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