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Tropical Tea Punch

Western.Chefs's picture
Ingredients
  Brewed tea 1 Quart, freshly brewed
  Sugar 1 Cup (16 tbs)
  Cognac 2 Cup (32 tbs)
  Light rum 4 Ounce (1/2 Cup)
  Frozen pineapple chunks 1 Can (10 oz), Defrosted (With Liquid)
  Dry champagne 2 Liter, chilled (2 Bottles)
  Fresh peeled fruit   Cup (0 tbs), cut into cubes (For Garnish)
  Melon balls   Cup (0 tbs) (For Garnish)
Directions

1. When the tea has cooled to room temperature, stir in the sugar until it has dissolved.
2. Combine the tea, cognac, rum and pineapple chunks. Chill thoroughly. Meanwhile, fill a ring mold or a star mold with water and freeze.
3. When ready to serve, pour the tea mixture into a punch bowl. Unmold the ice and add to the bowl. Pour in the champagne and garnish with fresh fruit and melon balls.

Recipe Summary

Cuisine: 
American

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1 Comment

Anonymous's picture
This does not look like a photo of punch