This mildly alcoholic punch must have been named for the English Prince Regent, who employed the legendary chef Antonin Carȇme at his fantasy Pavilion in the beachside resort of Brighton. The mix starts deceptively mild, with tea and “a little” Champagne, but calls for a kicker of “old spirits” (perhaps schnapps or gin) or brandy “to your taste.” Mine led me to the following proportions. In winter, the punch is refreshing at room temperature; in summer, you could freeze a cup or two of the mixture as ice cubes.

Makes 3 1/2 quarts/3 1/2 liters punch to serve 8-10
1 1/4 cups/375 g red currant jelly
10 cups/2.5 liters brewed green tea, cooled
l cup/250 ml Champagne or sparkling white wine, or to taste
Juice of 4 lemons (about 3/4 cup/175 ml)
1 cup/250 ml Cognac, or to taste

Punch bowl

1. This is to be made 4-5 hours in advance. In a small saucepan, melt the red currant jelly in about 1 cup/250 ml of the tea, 7-10 minutes. Let cool, then pour into the punch bowl and stir in the remaining tea, along with the Champagne and lemon juice. Stir in the Cognac and taste, adding more Cognac or Champagne, if you wish.