What’s better than a glass of champagne this New Year’s Eve? Punch, that’s what. We’re not talking about some sad sea of melted ice cubes with floating pieces of tropical fruit. Punch is back and cooler (and stronger!) than ever. This recipe, which includes champagne, is virtually guaranteed to keep your guests in good spirits, and a bowl of premixed punch lets them help themselves, meaning no endless topping off of glasses for the hostess. Think of it as having all the adult appeal of a craft cocktail minus the expense of hiring a bartender. So break out your punch bowl, mix up a batch, and prepare to field more than a few requests for the recipe.
Rosé Regent’s Punch
4 ounces granulated sugar
2 cups brewed green tea (two tea bags, steeped for five minutes)
8 ounces cognac or brandy
2 ounces dark rum (preferably Jamaican)
2 ounces white rum (Rhum Barbancourt or Banks 5 Island)
2 ounces maraschino liqueur
2 750-ml bottles brut rosé champagne
cranberries, orange slices, and mint for garnish
1. Peel the lemons and oranges (avoiding the white pith underneath) using a vegetable peeler. Muddle the peels and sugar together, then let sit for at least 30 minutes.
2. Make 2 cups green tea, using two tea bags. Let steep for 5 minutes, then strain into the bowl with the citrus and sugar, stirring until the sugar has dissolved.
3. Juice the lemons and oranges into the mixture, stir well, and strain everything into a punch bowl, pressing the peels and pulp well to extract every drop of essence.
4. Add the cognac, rums, and maraschino to the mixture.
5. Cover the bowl and refrigerate for an hour or two until chilled. To serve, pour into a punch bowl and gently stir in two bottles of brut rosé champagne.
6. Garnish with cranberries, orange slices, and mint.