Rum-Brandy-Champagne Punch
Christmas with Southern Living, 1986
15 minutes — 10 cups | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsPour 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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