August 22, 2013
Happy Hour Feature: Regent’s Punch (George the Fourth’s Punch)
2 cups of water
3 tsp loose green tea (three teabags worth)
1 1/2 cup powdered sugar
1 bottle chilled sparkling wine
Pare the zest (only the yellow part of the rind) of the lemons. Cut the remaining white rind from the pulp, remove the seeds, then chop the pulp coarsely. Discard the white rind and the seeds. Boil the water, pulp, and zest for 10 minutes. Let the mixture cool for 1 minute, then pour it over the tea leaves in a heat proof bowl or teapot. Stir, then let steep three minutes. Strain through a fine mesh strainer. Stir in the sugar and chill. To serve, pour the chilled mixture into a punch bowl or pitcher and stir in the chilled sparkling wine.
I prepared this cocktail for a Jane Austen movie evening with friends. As cocktails were not served during the Regency Era, I decided on this punch instead. It is a little labour intensive but the recipe is solid. I was not altogether pleased with the results of this attempt as we discovered on opening that the sparkling wine had gone flat. (At 9:00 at night on a farm in the country there is not an LCBO nearby for backup) So our punch lacked that necessary fizz. Once again based on the amount of sugar added to this recipe I would recommend a dry or extra dry sparking wine.
I found the recipe I used here:
ps. Thanks to Cathy and Carol for a great evening despite the flat punch!