Champagne Punch
1 cup water
2 tablespoons Orange Curacoa
2 cups sugar
Juice 2 lemons
1 quart California champagne
2 cups tea infusion
4 tablespoons brandy
Ice
2 tablespoons Medford rum
1 quart soda water

Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.