Name: Regent's Punch
Yield: Makes about 26 drinks
Ingredients: 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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Regent's Punch

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