Guardsmen's Punch

  • 1 qt. Green Tea
  • 1 cup Brown Sugar
  • Lemon Peel
  • 2 oz. Port
  • 1 750-ml. bottle of Scotch
  • 1 cup Cognac

Dissolve sugar in tea in a simmering saucepan with the lemon peel. Add the port and scotch. Raise the heat, but do not boil. Add cognac, but leave enough to ignite. Ignite in a ladle and pour flaming into punch, extinguishing the fire with a lid. Serves about 15.

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Mai Tai
  • 2 oz Light Rum
  • 1 oz Triple Sec
  • 1 tsp Powdered Sugar
  • 1 tbsp Almond Syrup (Orgeat )
  • 1 tbsp Grenadine
  • 1 tbsp Lime Juice
  • Crushed Ice

Shake with ice and strain into large glass ½ full of crushed ice. Top with a maraschino cherry and a pineapple wedge. Top with a dash of 151-proof rum for extra kick.

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