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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)

Directions

  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

1 5

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.