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

Instructions

1. Pare as thin as possible the rinds of two China oranges, of two lemons, and of one Seville orange.
2. Infuse them for an hour in half a pint of thin cold syrup, then add the juice of the fruit.
3. 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.
4. Add a glass of the best old Jamaica rum, a glass of brandy (vieux cognac), one of arrack, one of pine-apple syrup, and two bottles of champagne.
5. Pass the whole through a fine lawn sieve until it is perfectly clear.
6. Bottle it, and put it into ice until dinner is served.
7. Source (Acton): she had this receipt from a person who made the punch daily for the Prince's table at Carlton Palace for six months; it had been in her possession some years, and she says it may be relied on.