Punch Recipe
Ingredients
| 5 pints cold Lapsang Souchong tea | ||
| Cointreau | 2 1/2 Cup (16 tbs) | |
| Twelve bottles of champagne | ||
| Ice cubes | ||
| Sliced oranges, sliced limes and fresh borage flowers, to decorate | ||
Directions
Mix the tea and Cointreau together in a large punch bowl.
Cover and chill.
Add the champagne at the last minute, just before your guests arrive.
Finish with ice cubes, orange and lime slices and borage.
Cover and chill.
Add the champagne at the last minute, just before your guests arrive.
Finish with ice cubes, orange and lime slices and borage.
Chef
