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Regent's Punch

Contributed by David Wondrich

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.

Glassware Guide

slideshow More Party Punches

Strips of zest from 2 lemons
Strips of zest from 2 oranges
One-half 1-liter bottle VSOP Cognac
10 ounces fresh orange juice
4 ounces fresh lemon juice
3/4 cup superfine sugar
2 ounces maraschino liqueur
32 ounces chilled brewed green tea
4 ounces Pineapple Syrup
4 ounces Jamaican rum
4 ounces Batavia-Arrack van Oosten
Three 750-ml bottles chilled Champagne
Marinated Pineapple
Ice

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.

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