Shanghai Punch

  • 2 qt. Hot Black Tea
  • 1 750-ml. bottle of Cognac
  • 1 pt. Curacao
  • 1 pt. Dark Rum
  • 2 cups Lemon Juice
  • 1 ½ oz. Orgeat syrup
  • Orange Peel
  • Lemon Peel
  • Cinnamon Sticks

Mix ingredients in a simmering pan and garnish with orange and lemon peels with cinnamon sticks. Serves about 35.

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Artillery Punch
  • 1 l. Bourbon
  • 1 l. Red Wine (dry)
  • 1 l. Black Tea
  • 1 pt. Dark rum
  • 1 pt. Fresh orange juice
  • 1 cup Gin
  • 1 cup Brandy
  • 1 cup Lemon juice
  • 5 oz. sugar syrup
  • Lemon Peels

Mix all chilled ingredients in a bowl with a block of ice. Garnish with lemon peels. 40 servings.

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