Sir Greendown Punch
Philadelphia mixologist Colin O’Neill loves creating syrups, then brainstorming spirits to go with them. Here, he uses a chai tea syrup to sweeten and spice punch. The recipe is for a single serving but can be easily multiplied to make a big batch. Slideshow: Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015
Chai Tea Syrup: In heatproof jar, steep 2 tablespoons loose chai tea in 8 ounces boiling water for 4 minutes. Strain the tea. Add 3/4 cup Demerara sugar, cover and shake until fully dissolved. Refrigerate for up to 3 weeks. Makes about 10 ounces.