Green Tea Rum Punch
Note: Use the package instructions to brew the Sencha and Moroccan mint teas.
1 1/2 cups brewed Sencha tea
1 1/2 cups brewed Moroccan mint tea
1 cup raw demerara sugar
1 1/4 cups freshly squeezed lime juice
750 mL blended English-
style rum, such as Banks "5 Island" Blended Rum
Freshly grated nutmeg to garnish
1. Brew the Sencha and Moroccan mint teas in 3 cups of boiling water using package instructions. 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.
2. Pour the tea into a large pitcher; add a quart of crushed ice to cool it. Add the lime juice and rum, and stir to incorporate.
3. To serve, pour the mixture into a punch bowl with a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.
-- Jim Meehan, mixologist, Panna Digital App