Regents Punch
1 cup of Brandy
1/4 cup of dark Jamaican rum
1/4 cup of arrack
2 bottle of brut Champagne
1 cup of sugar
1 cup of pineapple
green tea bags
nutmeg
seville 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.
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