The Regent’s, or George the Fourth’s, Punch

In ice for a couple of hours.


  • Rinds and juice of 2 China oranges,
  • 2 lemons,
  • and of 1 Seville orange
  • syrup, ½ pint
  • strong green tea, sweetened, 1 pint
  • best old Jamaica rum, arrack, French brandy (vieux cognac), and pine-apple syrup, each 1 glass
  • champagne, 2 bottles.


Pare as thin as possible the rinds of two China oranges, of two lemons, and of one Seville orange, and infuse them for an hour is half a pint of thin cold syrup; then add to them the juice of the fruit. Make a pint of strong green tea, sweeten it well with fine sugar, and when it is quite cold, add it to the fruit and syrup, with a glass of the best old Jamaica rum, a glass of brandy, one of arrack, one of pine-apple syrup, and two bottles of champagne; pass the whole through a fine lawn sieve until it is perfectly clear, then bottle, and put it into ice until dinner is served. We are indebted for this receipt to a person who made the punch daily for the prince’s table, at Carlton palace, for six months; it has been in our possession some years, and may be relied on.