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Tea Punch

This drink recipe from ''Specialites de la Maison'' is attributed to Cecil Beaton, a fashion and portrait photographer whose work appeared in Vogue and Vanity Fair for five decades. Serve in a punch bowl with an ice ring for a vintage look.

  • Yield: Makes about 5 1/2 quarts
Tea Punch

Source: The Martha Stewart Show, April 2010


  • 3 oranges, sliced
  • 8 cups hot weak green tea
  • 4 cups dark rum, chilled
  • Juice of 3 lemons, chilled
  • 8 cups white wine, chilled
  • 2 cups brandy, chilled
  • Ice


  1. Place orange slices in a large container and pour tea over oranges. Bring to room temperature and transfer to refrigerator to chill. Just before serving, transfer to a punch bowl and add rum, lemon juice, wine, and brandy; add ice and serve immediately.

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