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Earl Grey Rum Punch

By Audrey Saunders

3.8

(2)

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

  1. 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.

TagsCocktailAlcoholBeveragesBittersBlack TeaTeaRumCaribbeanPineappleFruitDairy FreeNut FreeVeganGluten FreeVegetarianEasyBon Appétit
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