“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.
Punch House’s Regent Punch
Will Duncan, Punch House | Chicago
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
- Prepare an oleo saccharum by combining the sugar and lemon peels in the bottom of a large punch bowl (four quarts, minimum).
- Muddle the lemon peel and sugar gently from time to time over a period of 45 minutes while preparing the fresh juices and tea.
- Once steeped, use the hot green tea to melt the oleo saccharum.
- Add to the punch bowl all of the remaining ingredients, except the Champagne and store in the refrigerator until service.
- When ready to serve, add in ice and top with Champagne.