The Victoria Room Punch Bowl

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

8 drinks


  • 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


  1. 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.

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