"Christopher Villano"
Fourth Regent’s Punch
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Fourth Regent’s Punch

Catherine Lombardi, New Brunswick, New Jersey , Francis Schott, Chris Stanley / March 2013

This recipe is from Vinifying Cocktails in the March 2013 issue.

  • 2 oz. Phillipe Latourelle VS Cognac
  • 1 oz. Luxardo Maraschino liqueur
  • ½ oz. El Dorado 12 Year Demarara Rum
  • ½ oz. Batavia Arrack Van Oosten
  • 4 oz. strong Earl Grey tea
  • 1½ oz. fresh orange juice
  • 1 oz. fresh lemon juice
  • 1 oz. pineapple gomme syrup (recipe below)
  • oleo-saccharum (see below)
  • 12 oz. Champagne
  • food grade rose petals, for garnish

Place all ingredients except Champagne and rose petals in a 2 quart mason jar; add ice and stir vigorously until oleo saccharum is absorbed into the liquid. Double strain into a punchbowl with one large piece of ice in center; add Champange and garnish with rose petals.

Pineapple Gomme Syrup

  • 24 oz. gomme syrup
  • 1 pineapple, peeled, cored, and diced into 1/2" cubes

Combine pineapple and gomme syrup in a clean non-reactive container. Refrigerate and infuse for approximately 36 hours. Fine-strain infused syrup, pressing on solids to extract all liquid before bottling.

Barkeep's Note: Oleo-saccharum is made by vacu-packing citrus peel in sugar.