Tropical Tea Punch
|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)|
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.