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Ruffian Sporting Club Punch

  • TOTAL TIME: 15 MIN Plus 6 days for steeping and 2 hours for chilling

For this punch, Sean Kenyon creates his own spiced rum, infusing it with cinnamon, ginger, vanilla and orange zest. As an unexpected twist, he adds Earl Grey tea for a chai-like flavor.

Slideshows: Party Punches

Ruffian Spiced Rum

  1. One 2-inch piece of cinnamon stick
  2. 2 allspice berries
  3. 4 pink peppercorns
  4. 2 pinches of ground clove
  5. 16 ounces aged Nicaraguan rum, preferably 7-year-old
  6. 1 1/2 teaspoons ground ginger
  7. 1 teaspoon finely grated orange zest
  8. 1/2 Madagascar vanilla bean, split
  9. 1/2 ounce Rich Simple Syrup


  1. 8 ounces Cognac, preferably Pierre Ferrand 184
  2. 4 ounces fortified Muscat aperitif wine, preferably Barsol Perfecto Amor Moscato
  3. 16 ounces chilled strong-brewed Earl Grey tea
  4. 8 ounces fresh lemon juice
  5. 8 ounces Rich Simple Syrup
  6. Ice
  1. In a spice grinder, combine the cinnamon stick, allspice, peppercorns and ground cloves and coarsely grind.
  2. In a small skillet, toast the spices over medium-high heat until fragrant, about 6 minutes. Transfer to a large jar and stir in the rum, ground ginger, orange zest, vanilla and 1/2 ounce Rich Simple Syrup. Cover and let stand at room temperature for 6 days; shake the jar once a day.
  3. Strain the rum into a punch bowl. Stir in the remaining ingredients except ice. Refrigerate until chilled, 2 hours.
  4. To serve, fill a shaker with ice. Working in batches, stir the punch, ladle into the shaker and shake well. Strain into chilled rocks glasses.


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