Parlour Tea Punch

Name: Parlour Tea Punch
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: about 3 quarts (2.8 L); 12 cups
Ingredients: 6 cups strong black tea, hot (1.4 L); 0.5 cup sugar; 1 cup orange juice (240 ml); 0.5 cup fresh lemon juice (120 ml); 1 cup brandy (240 ml); 0.5 cup dark rum (120 ml); 2 cups sparkling water (480 ml); orange and lemon wheels

Tea punch is an older style of party drink from the days when tea was the sober half of the table. A strong black tea, citrus and a little sugar make a base that is just bitter enough, and brandy turns it into a proper punch. It is the drink for a parlour table with a lot of talking.

about 3 quarts (2.8 L); 12 cupsYield

EasyDifficulty

What you'll need

6 cups strong black tea, hot (1.4 L)
0.5 cup sugar
1 cup orange juice (240 ml)
0.5 cup fresh lemon juice (120 ml)
1 cup brandy (240 ml)
0.5 cup dark rum (120 ml)
2 cups sparkling water (480 ml)
orange and lemon wheels

How to make it

Steep 8 tea bags in 6 cups of just-boiled water for 6 minutes. Remove the bags and stir in the sugar.
Cool, then stir in the juices, brandy and rum. Chill at least 2 hours.
Add ice and citrus wheels to the bowl and pour in the sparkling water.
Glass: Punch cups. Garnish: Orange and lemon wheels.

Chef's secrets

Make the tea strong; the ice will dilute it.

Add a few cloves to the tea for spice.

Good to know

Make ahead

Keeps for 2 days before the sparkling water goes in.