Must partially prepare ahead.2 ounces of green tea leaves
4 large lemons
½ pound turbinado or light brown sugar
1 quart dark rum
1 quart brandy
1 quart rye or bourbon whiskey
3 bottles champagne
1. Soak the tea leaves 8 hours or overnight in a quart of cold water. Strain the liquid from the leaves into a large container that will hold all the spirits (use wooden, porcelain, or glass; do not use plastic or metal). Juice 3 lemons through a strainer into the tea and add the sugar, stirring until it is dissolved.
2. Stir in the rum, brandy, and whiskey, cover, and let stand at room temperature for at least 8 hours or for up to a week. It’s pretty well indestructible at this point.
3. When ready to serve the punch, thinly slice 1 lemon.
To serve the punch, allow 6 cups of the base for every bottle of champagne. First pour the brew over an ice ring or large block of ice in a punch bowl. Add the sliced lemon and swirl in the champagne, being careful not to disturb its effervescence.
Serve with caution.
By Damon Lee Fowler