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NewslettersRum-Brandy-Champagne Punch
Published Wed, Dec 12, 2007 7:01 PM
Makes: 10 cups.
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1 cup boiling water
2 regular tea bags
⅓ cup sugar
½ cup lemon juice
½ cup peach brandy
½ cup rum
1 (28-ounce) bottle ginger ale, chilled
1 (25.4 ounce) bottle champagne, chilled
Ice ring or cubes
Pour boiling water over tea bags; cover, and let stand 5 minutes. Remove tea bags; add sugar, stirring until dissolved. Stir in lemon juice, peach brandy and rum. Combine tea mixture, ginger ale and champagne in punch bowl. Add ice ring.
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