A colonial twist on the ubiquitous — and potent — rum punch.
Recipe information
Yield
Makes 2 servings
Ingredients
1/2 cup white rum
1 1/2 teaspoons loose Earl Grey tea
1/4 cup pineapple juice
2 tablespoons apricot liqueur
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons Simple Syrup
2 dashes of angostura bitters
Ice cubes
Fresh apricot wedges (optional)
Preparation
Mix rum and tea in small bowl; let stand 1 hour. Strain mixture into 2-cup glass measuring cup. Mix in pineapple juice and next 5 ingredients. Fill 2 highball glasses with ice. Pour punch over. Garnish with fresh apricot wedges, if desired.
