Cocktail Recipe: Tropical Tea Punch Add to My Drinks
1 quart(s) Tea (freshly brewed)
1 cup(s) Sugar
1 pint(s) Cognac
4 oz Light Rum
1 can(s) Pineapple(s) (chunks, with liquid)
2 bottle(s) Dry Champagne

When tea has cooled to room temperature, stir in the sugar until it has dissolved. Combine the tea, cognac, rum, and pineapple chunks. Chill thoroughly. Meanwhile, fill a ring or star mold with water and freeze. When ready to serve, pour tea mixture into a punch bowl. Unmold the ice and add to the bowl. Pour in the champagne and garnish with fresh fruit and melon balls.
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Category: Punch/Party
Glass: Punch Bowl
Added: 2002-12-29

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