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Cold New Year's Eve Punch

4 servings

Ingredients

• 0.5 l water, boiling
• 10 g black tea
• 600 g sugar, refined
• 0.5 pcs lemon, zest
• 0.5 pcs vanilla bean
• 1 bottle white Rhine wine, light
• 1 bottle red Rhine wine
• 0.5 bottle Madeira
• 0.25 l rum, flamed
• 2 pcs oranges, juice
• 2 tbsp pineapple extract

Instructions

1. Pour ½ liter of boiling water into a tureen and let about 10 grams of black tea steep in a tea infuser for 2 minutes.
2. Beforehand, let 600 grams of refined sugar steep with the zest of ½ lemon and ½ vanilla bean for about 1 hour in a warm place, then pour the sugar through a cheesecloth into the tea and add 1 bottle of light white Rhine wine, 1 bottle of red Rhine wine, ½ bottle of Madeira, and ¼ liter of previously flamed rum.
3. Furthermore, add the juice of 2 oranges and 2 tablespoons of pineapple extract, and let the punch get thoroughly cold, well covered.

Modernized from a treasured 19th-century German cookbook.