Regent’s Punch


  • 1 bottle of Champagne
  • 1/2 bottle of brandy
  • 1 pint rum
  • 1 pint arrack 2 oz of Maraschino liqueur
  • 1 pint of pineapple syrup 4 oz. sugar
  • 1 quart of boiling water
  • 2 tsp green tea thin peel of one lemon thin peel of one orange


Combine the brandy, rum, arrack, maraschino liqueur, pineapple syrup, sugar, lemon peel and orange peel in a bowl. In a separate bowl, pour the boiling water over the green tea, allow to combine (5-10 minutes) and strain into the first bowl. Add Champagne. Serve in punch cups over ice.