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This punch recipe from Shannon Mustipher uses Earl Grey tea, pineapple, grapefruit, and pot still Jamaican rum.

Provided by Shannon Mustipher

Categories     Rum     Cocktail     Pineapple     Grapefruit     Drink     Alcoholic     Fruit

Yield Serves 8 to 10

Number Of Ingredients 5

750 milliliters (25⅓ ounces) pot still Jamaican rum, such as Hamilton Jamaican Pot Still Black Rum
250 milliliters (8½ ounces) pineapple syrup (see Note)
200 milliliters (6¾ ounces) grapefruit juice
50 milliliters (1½ ounces) brewed Earl Grey tea
Garnish: Lime wheels

Steps:

  • Combine all ingredients and stir to mix. Keep at least 4 hours or up to overnight in a covered container in the refrigerator. Stir before serving. If utilizing a punch bowl, pour over a large block of ice to slow dilution. Garnish with fresh lime wheels.

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