Please enter your username or email address.
You will receive a link to create a new password via email
Date of Birth
Congratulations!You are subscribed to:
What is your gender?
Are you a bartender?
What type of bartending?
What are your favorite spirits:
only recipes containing all selected ingredients (max 3)
Contributed by Will Duncan
This sparkling cognac and rum punch bursts with citrus flavor.
In a large punch bowl, prepare an oleo saccharum by muddling the sugar and citrus peels gently for a few minutes every 10 minutes over the course of an hour.
Meanwhile, prepare the hot tea, timing the tea steeping to complete just as the oleo saccharum is ready.
Strain the tea into the punch bowl to melt the oleo into a rich, aromatic syrup.
Add the remaining ingredients except the Champagne to the punch bowl.
Add the Champagne and an ice block just before service.
Garnish with 3 orange wheels and fresh mint sprigs.
*Darjeeling tea: Brew 1 tbsp of loose tea per cup of hot water and let steep for 5 minutes.
Mixing your cocktail
Don't lose track of PH Champagne Punch!
Enter your e-mail address to have your items sent to your inbox:
Enter a valid email address
I am over 21 and have read and agree to the Terms and Conditions
Login to Existing Account
Permanently save PH Champagne Punch and the others to your Liquor.com account:
Join — OR — Login