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.