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cocktail recipe
American
8
10 minutes
Here's a terrific, original batch cocktail rum recipe from one of our pals, Anders Erickson.
This seasonal punch is perfect for a crowd and hits all the right autumnal notes. Not to mention it makes an ideal festive centerpiece!
Apples and pears, spice and rum funk and the fragrant, lightly bitter notes of black tea; this batch-able cocktail is a virtual smorgasbord of sip-worthy fall flavors.
Anders says, “Black tea is going to lengthen the cocktail. It's going to make it more sessionable and bring the proof down, because that's what punches are supposed to be.”
So gather all your pals around, grab a few excellent bottles of craft spirits, and make this a Friends-giving to remember!
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12 oz. (360 ml) Appleton Estate 12 year Rum
9 oz. (270 ml) Laird’s BIB Straight Apple Brandy
6 oz. (180 ml) Rothman & Winter Orchard Pear Liqueur
3 oz. (90 ml) St. Elizabeth Allspice Dram
6 oz. (180 ml) rich Demerara syrup
9 oz. (270 ml) fresh lemon juice
24 oz. (720 ml) black tea (chilled)
Grated nutmeg for garnish
Pour all ingredients into a large jar or punch bowl.
Stir.
Add ice, preferable a large single block of ice with fruit frozen (apple, pear slices) inside. But make do with what you have!
Serve in a punch glass, grate fresh nutmeg on top.
Can be made ahead, in which case follow the recipe exactly as written, but add the fresh lemon juice at the last moment.
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