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)
Need to make a substitution?
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.