Regents Punch
An elegant Regency-era punch with rum, arrack, and Champagne—fit for royalty
- 1 cupgreen tea(brewed and cooled)
- 1 cupbatavia arrack(or aged rum substitute)
- 1 cupjamaican rum
- ½ cupcognac
- 1 cuppineapple juice(fresh if possible)
- ¾ cupfresh lemon juice
- ½ cupsimple syrup
- 1 bottlechampagne(added before serving)
- pineapple slices, lemon wheelsgarnish
- 1Combine tea, arrack, rum, cognac, pineapple juice, lemon juice, and simple syrup
- 2Refrigerate for at least 4 hours
- 3Pour into punch bowl over block ice
- 4Add chilled Champagne just before serving
- 5Garnish with pineapple slices and lemon wheels
- 6Serve in punch cups
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Regents Punch was named for George, Prince Regent, who ruled Britain from 1811-1820 before becoming King George IV. The prince was known for his lavish entertaining and appreciation of fine food and drink. This punch features arrack, a spirit distilled from fermented palm sap or sugarcane popular in the 18th and 19th centuries. The addition of Champagne and pineapple made it a symbol of aristocratic excess during the Regency period.
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