Regent’s Punch
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
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Cooking tools:
- Muddler
- Punch bowl
- Fine-mesh sieve
- Citrus press
- Microplane
- Peeler
- Saucepan
- Stove
- Kettle
- Mixing bowl
- Wooden spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 cup sugar
- 1 cup cubed pineapple
- 2 lemons
- 2 oranges
- 1 seville orange (also called bitter or sour orange)
- 2 green tea bags (or 2 tsp. green tea leaves)
- 1 cup brandy, preferably VSOP cognac
- 1⁄4 cup dark Jamaican rum
- 1⁄4 cup arrack liquor, preferably Batavia-Arrack van Oosten, or cachaça
- 2 (750-ml) bottles brut champagne, chilled
- Freshly grated nutmeg
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