Recipes The Victoria Room Punch Bowl Be the first to rate & review! 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. Cocktail Party Recipes By David Wondrich Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 drinks Ingredients 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 Directions 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. Rate it Print