Green Tea Rum Punch

Serves 10

Note: Use the package instructions to brew the Sencha and Moroccan mint teas.

1 1/2 cups brewed Sencha tea

1 1/2 cups brewed Moroccan mint tea

1 cup raw demerara sugar

1 1/4 cups freshly squeezed lime juice

750 mL blended English-

style rum, such as Banks "5 Island" Blended Rum

Freshly grated nutmeg to garnish

1. Brew the Sencha and Moroccan mint teas in 3 cups of boiling water using package instructions. Add the raw sugar to the hot tea and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.

2. Pour the tea into a large pitcher; add a quart of crushed ice to cool it. Add the lime juice and rum, and stir to incorporate.

3. To serve, pour the mixture into a punch bowl with a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.

-- Jim Meehan, mixologist, Panna Digital App



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