A classic party drink you really want to throw down for.

Regents Punch
Makes ten cups

Ingredients
2 lemons
2 small sweet oranges
1 Seville orange
4 oz. sugar
2 bags green tea (substitute: 2 tsp. loose green tea leaves)
8 oz. VSOP-grade cognac
2 oz. Jamaican rum
2 oz. Batavia arrack
2 oz. maraschino liqueur (substitute: 2 oz. pineapple syrup)
2 bottles brut champagne

1. To make an oleo-saccharum, muddle together the peels of lemons and oranges with sugar; transfer to a medium-size bowl. Let sit for at least 30 minutes.

2. Combine 1 pint of boiling water with green tea; let steep for 5 minutes, then strain into the bowl with the oleo-saccharum, stirring until the sugar dissolves.

3. Juice lemons and oranges into the bowl, stir well, then strain everything into a sealable gallon jug, pressing the peels and pulp well to extract every drop of essence.

4. Add cognac, rum, arrack, and liqueur (or syrup). Cover the jug and refrigerate for 1-2 hours.

5. To serve, pour into a bowl and gently stir in 2 bottles of champagne.

In the words of Wondrich, “Your punch is completed. Now smile.”

Punch: the Delights (and Dangers) of the Flowing Bowl, by David Wondrich, available online at us.penguinbooks.com, $24.

Photo: Rfduck / Flickr