The Victoria Room Punch Bowl

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.

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  • Servings: Makes about 8 drinks
KEY: Spring, Summer, Barbecue/Cookout, Graduation Party, Cocktails, Make Ahead

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  • 18 ounces aged dark rum
  • 4 1/2 ounces fresh lemon juice
  • 2 1/2 ounces agave nectar mixed with 2 1/2 ounces warm water
  • 24 ounces chilled brewed Earl Grey tea
  • Ice, preferably large cubes
  • 2 lemons, thinly sliced and seeded, and 8 mint sprigs, for garnish

How to make this recipe

  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.
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