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Posted by Holly Anderson on June 7 2017.



This wonderfully fruity tea inspired champagne punch combines traditional alcohol and seasonal spices to produce an enticing cocktail guaranteed to warm up autumnal evenings.Cocktail drinks

You will need:

      • 1 cup sugar
      • 1 cup cubed pineapple
      • 2 lemons
      • 2 oranges
      • 1 Seville orange (also called bitter or sour orange)
      • 2 green tea bags
      • 1 cup brandy
      • 14 cup dark Jamaican rum
      • 14 cup arrack liquor
      • 2 (750-ml) bottles of champagne (chilled)
      • Freshly grated nutmeg





1.Add half a cup of sugar and a quarter of a cup of water to a saucepan and stir over a high heat. When all sugar has dissolved, transfer liquid to a bowl with the pineapple cubes. Refrigerate for at least eight hours to form a pineapple syrup. Strain and discard any solid pineapple pieces.

oranges lemon

2.Peel lemons, oranges and Seville orange, taking care to leave the white pith on the fruit. Place the peel in a bowl. Add the remainder of the sugar and crush into the peel until the sugar turns yellow and slushy.



tea lemon

3.In a medium bowl, place the tea into two cups of boiling water for five minutes. Strain the tea over the sugary mixture until the sugar dissolved. Pour the juice from the fruit into the tea mixture and strain through a sieve into a further bowl removing any solids. Stir in pineapple syrup, brandy, rum and arrac and chill. Combine mixture with champagne into a large punch bowl with ice and garnish with nutmeg.

Check out our cocktail making classes if you want to book an cocktail making hen party

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