Punch House’s Regent Punch

Will Duncan, Punch House | Chicago

“Tea is one of the few truly essential ingredients in the punch-making pantry,” says Will Duncan of Chicago’s Punch House, a bar dedicated to the modern cocktail’s 17th-century precursor. For his version of the historic Regent Punch, Duncan builds on a base of green tea, Jamaican rum, pineapple and Champagne before adding a 21st-century twist by way of maraschino liqueur and fresh orange juice.


Yield: 16 cups

  • 1 1/2 cups white sugar
  • lemon peels from 4 lemons
  • 2 cups green tea
  • 1 cup pineapple juice
  • 2 cups water
  • 1 1/2 cups lemon juice
  • 1 cup orange juice
  • 2 cups Cognac, preferably Pierre Ferrand 1840
  • 1/2 cup maraschino liqueur, preferably Luxardo
  • 1/2 cup Jamaican rum, preferably Hamilton Gold Jamaican Rum
  • 3/4 cup Batavia arrack
  • 1/2 bottle Champagne

  1. Prepare an oleo saccharum by combining the sugar and lemon peels in the bottom of a large punch bowl (four quarts, minimum).
  2. Muddle the lemon peel and sugar gently from time to time over a period of 45 minutes while preparing the fresh juices and tea.
  3. Once steeped, use the hot green tea to melt the oleo saccharum.
  4. Add to the punch bowl all of the remaining ingredients, except the Champagne and store in the refrigerator until service.
  5. When ready to serve, add in ice and top with Champagne.