Earl Grey Rum Punch Recipes

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EARL GREY RUM PUNCH

Provided by Audrey Saunders

Categories     Bitters     Fruit Juice     Liqueur     Rum     Tea     Alcoholic     Cocktail Party     Summer     Bon Appétit     Drink

Yield Makes 2 servings

Number Of Ingredients 10



Earl Grey Rum Punch image

Steps:

  • Mix rum and tea in small bowl; let stand 1 hour. Strain mixture into 2-cup glass measuring cup. Mix in pineapple juice and next 5 ingredients. Fill 2 highball glasses with ice. Pour punch over. Garnish with fresh apricot wedges, if desired.

1/2 cup white rum
1 1/2 teaspoons loose Earl Grey tea
1/4 cup pineapple juice
2 tablespoons apricot liqueur
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons Simple Syrup
2 dashes of angostura bitters
Ice cubes
Fresh apricot wedges (optional)

CLARIFIED MILK PUNCH

Provided by Alton Brown

Categories     beverage

Time P10DT3h

Yield 1 quart

Number Of Ingredients 10



Clarified Milk Punch image

Steps:

  • Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
  • Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
  • Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
  • Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
  • Store tightly sealed in the refrigerator for up to 2 months.
  • Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
  • Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
  • Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
  • Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

8 Earl Grey tea bags
85 grams granulated sugar
1 cup ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram, recipe follows
2 fluid ounces freshly squeezed lemon juice
1 cup whole milk
1/2 cup allspice berries
2 1/2 cups navy-strength rum
200 grams granulated sugar

EARL GREY-BOURBON PUNCH

Turn this punch recipe up a notch with a decorative ice ring.

Provided by Ann Redding

Categories     Bon Appétit     Punch     Cocktail Party     Thanksgiving     Bourbon     Whiskey     Tea     Honey     Cognac/Armagnac     Rosemary     Cocktail

Yield Serves 8

Number Of Ingredients 9



Earl Grey-Bourbon Punch image

Steps:

  • Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
  • Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
  • Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
  • Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
  • Do Ahead
  • Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.

1/4 cup loose Earl Grey tea or 4 bags
1/2 cup honey
4 sprigs thyme
2 sprigs rosemary, plus more for garnish
1 cup fresh lemon juice
1 1/2 cups bourbon
1/2 cup Cognac or brandy
1 teaspoon orange or regular bitters
Ice ring and lemon wheels (for serving)

SPARKLING EARL GREY PUNCH

A festive, strong tea flavored punch with hints of orange, ginger and clove. But light, bubbly and pretty boozy. Inspired by the movie "Dunkirk."

Provided by Rick M.

Categories     Beverages

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9



Sparkling Earl Grey Punch image

Steps:

  • Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours.
  • Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind. Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8.
  • When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.

Nutrition Facts : Calories 190.4, Fat 0.2, Sodium 5.5, Carbohydrate 19.4, Fiber 0.7, Sugar 15.5, Protein 0.8

4 clementines or 1 small orange, divided
6 fresh thyme sprigs
3/4 cup loose earl grey tea (or 16 bags)
3 ounces fresh ginger, peeled and grated on the large holes of a box grater
6 tablespoons honey
1 teaspoon whole cloves
2 1/4 cups freshly squeezed orange juice
1 1/2 cups rye whiskey
1 (750 ml) bottle dry sparkling white wine

EARL GREY RUM PUNCH

A colonial twist on the ubiquitous -- and potent -- rum punch. Very strong and oh so good have been the comments, so far. Bon Appetit Magazine, May 2006 edition. ;)

Provided by Manami

Categories     Punch Beverage

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10



Earl Grey Rum Punch image

Steps:

  • Mix rum and tea in small bowl; let stand 1 hour.
  • Strain mixture into 2-cup glass measuring cup.
  • Mix in pineapple juice and next 5 ingredients.
  • Fill 2 highball glasses with ice.
  • Pour punch over.
  • Garnish with fresh apricot wedges or pineapple chunks, if desired.

Nutrition Facts : Calories 148.7, Sodium 1.4, Carbohydrate 5.3, Fiber 0.1, Sugar 3.4, Protein 0.2

1/2 cup white rum
1 1/2 teaspoons loose earl grey tea
1/4 cup pineapple juice
2 tablespoons apricot liqueur
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons simple syrup
2 dashes Angostura bitters
ice cube
fresh apricots, wedges (to garnish) (optional) or pineapple chunk (to garnish) (optional)

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