classic
Regent’s Punch (named for the Prince Regent, later George IV) is a Regency-era celebratory punch combining rum, cognac/brandy, arrack, tea, citrus, sugar, and Champagne.
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The recipe
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Prepare an oleo saccharum by combining citrus peels (lemon/orange) with sugar and letting the oils extract.
Brew 16 oz green tea and cool it.
Juice your citrus fruits and strain out pulp.
In a punch bowl, combine 5 oz rum, 5 oz cognac, 2 oz arrack, cooled 16 oz green tea, 2 oz pineapple syrup, oleo saccharum, and citrus juice.
Stir well and refrigerate until cold.
Just before serving, add ice (or a block) and top with 2 bottles Champagne.
Ladle into glasses.
Story and flavor
Regent’s Punch (named for the Prince Regent, later George IV) is a Regency-era celebratory punch combining rum, cognac/brandy, arrack, tea, citrus, sugar, and Champagne. It exemplifies the opulent punch style of the period—layered, complex, and festive. The flavor profile is rich and fruity, with the strength and depth of spirits softened by tea and citrus brightness, rounded by bubbles. Its history is tied to high society and Regency era hospitality.
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