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Ruffian Sporting Club Punch

  • TOTAL TIME: 15 MIN Plus 6 days for steeping and 2 hours for chilling
  • SERVINGS: 8
  • MAKE-AHEAD

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.

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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

Punch

  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.