Not your college style trash can punch. We’ve matured abit. The name may indicate otherwise!
Sucka Punch roughly ten servings
2 lemons and 4 oz. sugar for oleo saccharum
2 bags green tea
8 oz. VSOP-grade cognac
2 oz. Jamaican rum
2 oz. white rum
2 oz. pineapple juice
2 bottles brut champagne
1. Combine 1 pint of boiling water with green tea; let steep for 5 minutes, then strain into the bowl with the oleo-saccharum.
2. Add cognac, rum, and pineapple juice. Cover and refrigerate for 1-2 hours.
5. To serve, pour into a bowl and gently stir in 2 bottles of champagne.
It’s best to use one large block of ice to chill so as not to dillute to quickly. If you have friends like mine though, it won’t sit around long.
- Strawberry Pimm’s Cup (marlonhall.wordpress.com)