The Victoria Room Punch Bowl

Name: The Victoria Room Punch Bowl
Yield: Makes about 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

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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

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Recipe Summary

Yield:

Makes about 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

Step 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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The Victoria Room Punch Bowl

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The Victoria Room Punch Bowl

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for The Victoria Room Punch Bowl