David Wondrich's Rum Punch

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Source: Saveur
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David Wondrich's Rum Punch Photo: Landon Nordeman
SERVES 10

The alcoholic fruit drink we know as punch is an Indian invention that was adopted in the 1600s by British sailors, who later introduced it to the Caribbean islands, where it flourished.

2 cups strong black tea (hot)
1⁄2 cup demerara sugar
1⁄2 cup fresh lime juice
2 cups aged rum (rhum vieux)
Fresh nutmeg

1. Fill a medium freezerproof bowl with water; freeze.

2. Mix hot tea and sugar, stirring until sugar is dissolved; refrigerate to let cool. Once the tea mixture is cool, add lime juice and rum. Stir well; refrigerate until ready to use.

3. About 30 minutes before serving, loosen ice from bowl and transfer to a punch bowl. Pour punch over ice and top with a generous grating of nutmeg.

This article was first published in Saveur in Issue #98

Ratings & Comments (2)

noAvatar
Really nice flavors. There's a back note of the tea, but other than that you'd be hard pressed to guess the ingredients. It's starts strong, so put the ice in 30 mins before company. I doubled it for 13 guests. Think this amount is a bit small for 10.
noAvatar
I have made this punch twice. The other reviewer is right that the amount is small for 10 people. I would double it as well for a crowd. I had a similar problem with the strength so I put a few ice cubes into the mixture as it chilled in the fridge.

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