My F&W
quick save (...)

The Victoria Room Punch Bowl

  • SERVINGS: Makes about 8 drinks

While on a trip to Australia, David Wondrich met rum expert Lee Potter Cavanagh. The young mixologist came up with this tea-based punch at Sydney's Victoria Room, where he teaches punch-making classes.

cocktails Glassware Guide

  1. 18 ounces aged dark rum
  2. 4 1/2 ounces fresh lemon juice
  3. 2 1/2 ounces agave nectar mixed with 2 1/2 ounces warm water
  4. 24 ounces chilled brewed Earl Grey tea
  5. Ice, preferably large cubes
  6. 2 lemons, thinly sliced and seeded, and 8 mint sprigs, for garnish
  1. In a small punch bowl, combine the rum, lemon juice and agave syrup. Add the tea and refrigerate until chilled, about 2 hours. Add ice and garnish with the lemon wheels and mint sprigs.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.