George Augustus Frederick, Prince of Wales, was born on August 12, 1762 at St James’ Palace, the eldest son of George III and Queen Charlotte. When his father became incapacitated due to mental instability and ill health, he ruled for nine years as Regent (1811 – 1820) before becoming King upon his father’s death in January of 1820. For monarchs of the era, King George III and Queen Charlotte had simple tastes which did not sit well with the young Prince of Wales who took every opportunity to annoy his father with his extravagant and hedonistic lifestyle (some things never change!).
As a young man, the Prince of Wales was an extravagant and lavish entertainer and the costs for his parties often exceeded his annual “allowance.” One of the staples of this lavish lifestyle was the “Regent Punch” which was a bespoke cocktail designed expressly to celebrate the “Prince Regent.” The punch celebrates Britian’s empire featuring green tea from India, Jamaican rum, Caribbean sugar, pineapples from the British protectorate of Hawaii, maraschino liqueur made with British and Canadian cherries, Orange Juice from the south Pacific, Cognac and Champagne. This is truly the Punch of Kings.
Recipe:
- 1 1/2 cups white sugar
- lemon peels from 4 lemons
- 2 cups green tea
- 1 cup pineapple juice
- 2 cups water
- 1 1/2 cups lemon juice
- 1 cup orange juice
- 2 cups cognac
- 1/2 cup maraschino liqueur
- 2 cups rum
- 1 bottle Champagne
Prepare an oleo saccharum by combining the sugar and lemon peels in the bottom of a large punch bowl. Muddle the lemon peel and sugar gently from time to time over a period of 45 minutes while preparing the fresh juices and tea. Once steeped, use the hot green tea to melt the oleo saccharum. Add to the punch bowl all of the remaining ingredients, except the Champagne and store in the refrigerator until service. When ready to serve, add in ice and top with Champagne.
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