Regent's Punch
Brandy · Punch bowl
The Prince Regent (later George IV) of England's signature bowl — green tea, Champagne, pineapple syrup, citrus, and three spirits. A Regency-era icon printed in Jerry Thomas' 1862 book.
| Glass | Punch bowl |
| Garnish | None |
| ABV | 18% |
| Category | batched |
| Flavor | historic, sparkling, batched, regal |
Ingredients
- Cognac8 oz
- Jamaican Dark Rum8 oz
- Batavia Arrack4 oz
- Fresh Lemon Juice6 oz
- Lemon Peels6 pieces
- Sugar0.75 cup
- Cold Green Tea8 oz
- Pineapple Syrup2 oz
- Champagne1 bottle
Method
- Combine oleo-saccharum (muddled lemon peels and sugar, 1-hour rest) with lemon juice
- Add brandy, Jamaican rum, arrack, green tea, and pineapple syrup
- Rest covered 2 hours
- Pour over ice block in punch bowl, top with Champagne at service
- Garnish with lemon wheels and pineapple spears; yields 12 servings
Pro Tips
- Batavia Arrack is non-negotiable here — no substitute has the same funk. Van Oosten is widely available.
- The green tea should be strong and cold — brew double-strength, chill, then cut with ice in the bowl.
- Make the oleo-saccharum the day before; 12+ hours of rest makes a visibly different punch.