Sweet Tea Rum Punch PT20M https://img1.recipesrun.com/201907/2019/1212/5a/f/603275/300x200x50.jpg 4 servings Ingredients: 1 pint grated nutmeg 1/2 pineapple, trimmed, sliced lengthwise into 6 stalks 1 thinly sliced lemon 2 tbsp. Angostura bitters 4 cups freshly brewed black tea 3 cups good dark rum 2 cups simple syrup 1/4 cup squeezed lime juice 3/4 cup squeezed lemon juice

Sweet Tea Rum Punch

By Pomelo

4 Person
20 Minutes
0 Calories
In the 18th century making of Rum Punch: lime, sugar, dark rum and water were the only ingredients employed, and sometimes a shower of grated nutmeg. A lot has changed with the ingredients and implementation of Rum Punch the world over and this sweet tea version is a testament to the sublime adaptability of a simple cocktail recipe. When it comes to the perennial Caribbean staple, however, the essentials never change, and the essential here is the ratio: 1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak.

Ingredients

  • 1 pint grated nutmeg

  • 1/2 pineapple, trimmed, sliced lengthwise into 6 stalks

  • 1 thinly sliced lemon

  • 2 tbsp. Angostura bitters

  • 4 cups freshly brewed black tea

  • 3 cups good dark rum

  • 2 cups simple syrup

  • 1/4 cup squeezed lime juice

  • 3/4 cup squeezed lemon juice

Method

  • 01
    Brew the tea. Add tea bags to boiled water and steep for 5 minutes.
  • 02
    Fill a pitcher a quarter way with ice.
  • 03
    To the ice add the freshly brewed tea.
  • 04
    Then add the citrus juices, simple syrup, rum and bitters. Stir to combine until the ice has melted.
  • 05
    Add most of the pineapple stalks and lemon slices to the pitcher, reserving some to garnish individual glasses.
  • 06
    To serve: Place 2 to 3 large ice cubes in a highball glass.
  • 07
    Fill the glass with the Sweet Tea Rum Punch, and then add a pineapple stalk and a lemon slice followed by a pinch of nutmeg.

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Sweet Tea Rum Punch

In the 18th century making of Rum Punch: lime, sugar, dark rum and water were the only ingredients employed, and sometimes a shower of grated nutmeg. A lot has changed with the ingredients and implementation of Rum Punch the world over and this sweet tea version is a testament to the sublime adaptability of a simple cocktail recipe. When it comes to the perennial Caribbean staple, however, the essentials never change, and the essential here is the ratio: 1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 15 Mins
  • Cook Time 5 Mins
  • Total Time 20 Mins
02 Ingredients
1 pint grated nutmeg
1/2 pineapple, trimmed, sliced lengthwise into 6 stalks
1 thinly sliced lemon
2 tbsp. Angostura bitters
4 cups freshly brewed black tea
3 cups good dark rum
2 cups simple syrup
1/4 cup squeezed lime juice
3/4 cup squeezed lemon juice
03 Method
Step 1
Brew the tea. Add tea bags to boiled water and steep for 5 minutes.
Step 2
Fill a pitcher a quarter way with ice.
Step 3
To the ice add the freshly brewed tea.
Step 4
Then add the citrus juices, simple syrup, rum and bitters. Stir to combine until the ice has melted.
Step 5
Add most of the pineapple stalks and lemon slices to the pitcher, reserving some to garnish individual glasses.
Step 6
To serve: Place 2 to 3 large ice cubes in a highball glass.
Step 7
Fill the glass with the Sweet Tea Rum Punch, and then add a pineapple stalk and a lemon slice followed by a pinch of nutmeg.
04 Author
Pomelo Pomelo
39 Recipes
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