GREEN TEA RUM PUNCH
Consider this recipe for a delicious, seasonal rum punch, made with brewed green and mint teas, raw sugar and fresh citrus. The complexity of one of my favorite rums, a blended English-style rum from the Caribbean, adds depth to the punch. Make a batch, keep it cold, and you won't find yourself missing out on your party.
Provided by Jim Meehan
Categories beverage
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Brew the Sencha and mint tea in 22 ounces of boiling water. Add the raw sugar to the hot tea, and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.Pour the tea into a large pitcher and cool down by adding a quart of crushed ice. Add the lime juice and rum, and stir to incorporate.Serve by pouring the punch over a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.
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