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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Diamond Fizz
  • 2 oz Gin
  • Juice of ½ Lemon
  • 1 tsp Powdered Sugar
  • Chilled Champagne
  • Ice

Shake with ice and strain into a glass over half filled with ice cubes. Fill glass with champagne and stir well.

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