Total Time
1hr 10mins
Prep 1 hr 10 mins
Cook 0 mins

A colonial twist on the ubiquitous -- and potent -- rum punch. Very strong and oh so good have been the comments, so far. Bon Appetit Magazine, May 2006 edition. ;)

Ingredients Nutrition

  • 12 cup white rum
  • 1 12 teaspoons loose earl grey tea
  • 14 cup pineapple juice
  • 2 tablespoons apricot liqueur
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons simple syrup
  • 2 dashes Angostura bitters
  • ice cube
  • fresh apricots, wedges (to garnish) (optional) or pineapple chunk (to garnish) (optional)


  1. Mix rum and tea in small bowl; let stand 1 hour.
  2. Strain mixture into 2-cup glass measuring cup.
  3. Mix in pineapple juice and next 5 ingredients.
  4. Fill 2 highball glasses with ice.
  5. Pour punch over.
  6. Garnish with fresh apricot wedges or pineapple chunks, if desired.
Most Helpful

AWFUL!! This is nothing like the fruity punch they serve on tropical excursions-if it were there would be a lot more sober vacationers in the islands.

djeo May 19, 2010