Regent’s Punch: A Guaranteed Knock-out for Your Fall Party

What would the fall season be without a great get-together or two, and what would a get-together be without a fabulous drink to celebrate this beautiful time of year? With so many drink recipes out there, we thought we’d help you narrow down your decision by finding the perfect party cocktail for your next event. Has it been a while since you used your punch bowl? Here’s the perfect time to bring it out and get ready to enjoy.

Regent’s Punch

The Regent’s Punch—champagne based and infused with green tea—is simple to make, yet elegant and impressive enough to wow the guests at your next party. Here’s what you need and how to make it:

  • Ingredients (Makes 3 Quarts)
  • 1 cup of sugar
  • 1 cup of pineapple, cubed
  • 2 oranges
  • 2 lemons
  • 1 Seville orange (also known as the bitter or sour orange)
  • 2 green tea bags (or 2 tsp. of loose green tea leaves)
  • 1 cup of brandy, preferably VSOP cognac
  • ¼ cup of Jamaican dark rum
  • ¼ cup of arrack liquor, preferably Batavia-Arrack van Oosten, or cachaça (arrack originates from the Middle East or Far East, and is distilled from molasses or rice)
  • 2 750-ml bottles of chilled brut champagne
  • Freshly-grated nutmeg, for garnishing

1. In a 1-quart saucepan, combine 1⁄2 cup of sugar with 1⁄4 cup water.
2. Stir over high heat until sugar dissolves completely and transfer to a bowl with the pineapple. Allow to macerate in the refrigerator for a minimum of 8 hours to create a pineapple syrup.
3. Strain and reserve; discard the solids.
4. Peel the oranges, the Seville orange, and the lemons. (Be sure to remove as little of the white pith as you possibly can.)
5. Transfer the peels to a bowl (save the fruit).
6. Add the remaining sugar to the peels and use a wooden spoon to crush the sugar into the peels until the sugar changes from white to a pale yellow.
7. Steep the green tea in 2 cups of boiling water in a medium-sized heat-proof bowl for 5 minutes.
8. Strain tea over the sugar and lemon mixture; stir until the sugar dissolves.
9. Juice the reserved fruit into the tea mixture.
10. Strain (using a cheesecloth or sieve) into another bowl, discarding the solids.
11. Stir in arrack, brandy, rum, and pineapple syrup and chill in refrigerator.
12. When ready to serve, add the mixture to a punch bowl, add the champagne and a block of ice to keep chilled. (To add a pop of color and seasonal flare, float some fresh cranberries in the punch.) Garnish each serving with grated nutmeg and enjoy!

This punch is sweet, but not overly so, refreshing, earthy from the green tea, and has plenty of “party punch” from the liquors and champagne. The nutmeg garnish is perfect for a fall party. Serve this punch with salty and/or fried appetizers as a perfect pairing.

Be sure to remember the great mobile bar rentals in Atlanta from Raising the Bar—your menu planning, serving, and even cleanup will be worry-free, and you can concentrate on enjoying your party with your guests.