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Rum-Brandy-Champagne Punch

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15 minutes — 10 cups Print RecipeEmail Recipe

Ingredients

1cupboiling water
2 tea bags
1⁄2cupsugar
1⁄2cuplemon juice
1⁄2cuppeach brandy
1⁄2cuprum
28ounceginger ale (chilled)
750millilitrechampagne (chilled)
  ice ring or cubes

Instructions

Pour boiling water over tea bags; cover, and let stand 5 minutes. Remove tea bags; add sugar, stirring until dissolved. Stir in lemon juice, peach brandy, and rum.

Combine tea mixture, ginger ale, and champagne in punch bowl; add ice ring.

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