Regent Punch
An elegant Victorian-era champagne punch combining sparkling wine, brandy, rum, and strong green tea, sweetened with syrup. A sophisticated beverage for special occasions.
Ingredients
- 750 ml (1 bottle) Sparkling champagne or dry sparkling wine (Use a dry or brut champagne)
- 150 ml (about 5 oz) Brandy (Good quality brandy)
- 60 ml (2 oz) Old Jamaica rum or dark rum (Use a quality dark rum)
- 475 ml (2 cups) Strong brewed green tea, cooled (Brew very strong and allow to cool completely)
- 60 ml (1/4 cup, or to taste) Simple syrup or capillaire syrup (Adjust sweetness to preference)
- 2 cups Ice (For chilling the punch bowl)
More recipes using Champagne
Instructions
- 1Brew 2 cups of very strong green tea using double the normal amount of tea leaves. Allow to steep for 5-7 minutes, then strain and cool completely to room temperature or chill in refrigerator.
- 2In a large punch bowl, pour the cooled green tea, brandy, and rum. Stir gently to combine.
- 3Add simple syrup to the punch mixture, starting with 1/4 cup and stirring well. Taste and adjust sweetness as desired.
- 4Add ice to the punch bowl. Just before serving, pour in the entire bottle of chilled champagne. Stir gently to combine without losing too much carbonation.
- 5Ladle the punch into individual glasses or punch cups and serve immediately while still sparkling and cold.
