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Punch

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Mixing

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