Recipes Tea Punch Turenne Be the first to rate & review! According to David Wondrich, 18th-century punches were made with high-proof, intensely flavored rums. To achieve that "authentic" flavor, he uses Smith & Cross, a widely available Jamaican rum. Cocktail Party Recipes By David Wondrich Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 drinks Ingredients 1 large lemon, thinly sliced and seeded 1 cup Demerara or other raw sugar 32 ounces hot strong-brewed black tea, such as Earl Grey One 750-ml bottle overproof Jamaican rum Directions In a heatproof punch bowl, combine the lemon wheels and sugar. Stir in the tea. Pour the rum over the floating lemon wheels and let stand for 1 minute. Using a long match, carefully ignite the rum. Let the flames subside or blow them out, then stir. Rate it Print