- ¼ oz Bourbon
- ¾ tsp Sugar
- 1 dash Bitters
- Chilled Champagne
Combine Whiskey, bitters, and sugar, in a glass. Stir until sugar is dissolved. Fill with champagne and add a peach wedge.
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Place tea, lemons, sugar, and lime juice in a pot on low heat to dissolve sugar. Add everything else except cognac. Warm some of the cognac in a laddle submerged in the punch, then light it on fire and pour it into punch. Add the rest of the cognac. Serves about 20.