Midnight Cowboy'S Fish House Punch Recipe

• 1 green tea bag
• 6 ounces hot water
• 12 ounces rum, such as Appleton VX Jamaican
• 6 ounces cognac, such as Pierre Ferrand Ambre
• 1 1/2 ounces maraschino liqueur, such as Luxardo
• 1 1/2 ounces Mathilde Peche peach liqueur
• 3 ounces freshly squeezed lemon juice from about 3 lemons
• 3 ounces simple syrup (see note)
• 1 (750 milliliter) bottle chilled Prosecco
• Garnish: Citrus slices and raspberries

1. Steep the green tea bag in the hot water for 10 minutes, then remove and allow the tea to cool. Combine the green tea with rum, cognac, maraschino liqueur, peach liqueur, lemon juice, and simple syrup. Cover and chill in the refrigerator for at least 2 and up to 6 hours.
2. Pour mixture into ice filled punch bowl or pitcher and top with prosecco. Garnish with citrus slices and raspberries. Serve in glasses filled with ice.

green tea, water, rum, cognac, maraschino liqueur, liqueur, freshly squeezed lemon juice, simple syrup, raspberries

Taken from www.seriouseats.com/recipes/2012/12/midnight-cowboys-fish-house-punch-green-tea-recipe.html (may not work)