My F&W
quick save (...)

Regent's Punch

  • SERVINGS: Makes about 26 drinks
  • MAKE-AHEAD

Only recently available in the United States, Batavia-Arrack van Oosten is a spicy, citrusy Javanese spirit made from sugarcane and fermented red rice.

cocktails Glassware Guide

  1. Strips of zest from 2 lemons
  2. Strips of zest from 2 oranges
  3. One-half 1-liter bottle VSOP Cognac
  4. 10 ounces fresh orange juice
  5. 4 ounces fresh lemon juice
  6. 3/4 cup superfine sugar
  7. 2 ounces maraschino liqueur
  8. 32 ounces chilled brewed green tea
  9. 4 ounces Pineapple Syrup
  10. 4 ounces Jamaican rum
  11. 4 ounces Batavia-Arrack van Oosten
  12. Three 750-ml bottles chilled Champagne
  13. Marinated Pineapple
  14. Ice
  1. In a large jar, combine the citrus zests with the Cognac; let stand at room temperature overnight. Strain the Cognac; discard the zests. In a punch bowl, combine the citrus juices. Stir in the sugar until dissolved. Add the infused Cognac, maraschino liqueur, tea and Pineapple Syrup. Stir in the rum and Batavia-Arrack and refrigerate until chilled, about 2 hours. Add the Champagne, Marinated Pineapple and ice.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.