 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 2 |
|
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:
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 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.
|
|