Regent's Punch

• 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

1. In a large jar, combine the citrus zests with the Cognac; let stand at room temperature overnight.
2. Strain the Cognac; discard the zests.
3. In a punch bowl, combine the citrus juices.
4. Stir in the sugar until dissolved.
5. Add the infused Cognac, maraschino liqueur, tea and Pineapple Syrup.
6. Stir in the rum and Batavia-Arrack and refrigerate until chilled, about 2 hours.
7. Add the Champagne, Marinated Pineapple and ice.

lemons, oranges, cognac, orange juice, lemon juice, sugar, maraschino liqueur, green tea, pineapple syrup, rum, pineapple

Taken from www.foodandwine.com/recipes/regents-punch-cocktails-2011 (may not work)