19 Dec 2010
|Lapsang souchong tea||5 Pint (Cold)|
|Cointreau||2 1⁄2 Cup (40 tbs)|
|Champagne||12 Fluid Ounce (12 Bottles)|
|Ice cubes||1 Tablespoon|
|Sliced orange||1⁄4 Cup (4 tbs)|
|Limes||1⁄4 Cup (4 tbs), sliced|
Mix the tea and Cointreau together in a large punch bowl.
Cover and chill.
Add the champagne at the last minute, just before your guests arrive.
Finish with ice cubes, orange and lime slices and borage.