Sir Greendown Punch

Name: Sir Greendown Punch
Total time: 10 min
Yield: Makes 1
Ingredients: 1 ounce aged rhum agricole; 1 ounce VS Cognac, preferably Landy; 1 ounce Chai Tea Syrup (see Note); 3/4 ounce fresh lemon juice; 1/2 ounce fresh grapefruit juice; 1 teaspoon Velvet Falernum (clove-spiced liqueur); Ice; Pinch of freshly grated nutmeg, for garnish

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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

By Colin O’Neill

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Credit: © Lucas Allen

Recipe Summary

total:

10 mins

Yield:

Makes 1

Ingredients

1 ounce aged rhum agricole
1 ounce VS Cognac, preferably Landy
1 ounce Chai Tea Syrup (see Note)
3/4 ounce fresh lemon juice
1/2 ounce fresh grapefruit juice
1 teaspoon Velvet Falernum (clove-spiced liqueur)
Ice
Pinch of freshly grated nutmeg, for garnish

Directions

Step 1

In a chilled wineglass, combine the rum, Cognac, Chai Tea Syrup, lemon juice, grapefruit juice and Velvet Falernum. Fill the glass with ice and stir well. Garnish with the nutmeg.

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Notes

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.

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Sir Greendown Punch

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Notes

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Sir Greendown Punch

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Recipe Summary

Ingredients

Directions

Notes

Reviews

All Reviews for Sir Greendown Punch