Spirits

Sir Greendown Punch

Name: Sir Greendown Punch
Total time: 10 min
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

Published on July 7, 2015

Sir Greendown Punch — Photo: © Lucas Allen

Total Time:

10 mins

Yield:

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

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.

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.