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Regents Punch Cocktail

Mixed Drink Recipe from Cocktail Builder

1 cup of Brandy
1/4 cup of dark Jamaican rum (or Gold Rum)
1/4 cup of arrack
2 bottle of brut Champagne (or Champagne)
1 cup of sugar
1 cup of pineapple
green tea bags
nutmeg
seville orange (or sour orange)
lemons
oranges

In a one-quart saucepan, combine 1/2 cup sugar and 1/4 cup water. Stir over high heat until sugar dissolves. Transfer to a bowl along with the cubed pineapple, and let the mixture sit covered in the refrigerator for at least 8 hours. Strain and reserve the liquids, discarding the solids. Peel 2 lemons, 2 oranges, and 1 seville orange. Reserve the fruit and transfer the peels to a large, heavy bowl. Add the remaining 1/2 cup sugar and use a muddle or wooden spoon to crush the sugar and peels together until the sugar turns slightly yellow. In a medium bow, steep 2 tea bags in 2 cups of boiling water for about 5 minutes. Strain the tea over the lemon and sugar mixture, stirring until the sugar dissolves. Juice the remaining lemons and oranges through a sieve into the tea mixture. Stir in the brandy, rum, arrack, and pineapple-sugar syrup. Let sit in the refrigerator until chilled. Right before you're ready to serve, top the mixture with chilled Champagne. Add a block of ice and garnish with freshly grated nutmeg. Serves 12-15.

Easy cocktails with Brandy

Regents Punch
Chocolatier Cake
Betsy Ross
Grand Marnier
Between The Cheeks
Between The Sheets
Brandied Spice Coffee
Max Cocktail
Pompeii
Max The Silent
Max the Silent
Bull Stuff
Delmonico #2
Bull's Eye
Delmonico Cocktail
Bull's Milk
Maxim's
La Belle Quebec
Poop Deck Cocktail
Mayflower Cocktail

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