Tea has long played a pivotal role in punches, and for his modern interpretation of the classic Dragoon Punch, bartender Max Green uses peach bitters instead of peach brandy and skips the soda water. You can serve this punch hot or cold.
1 ½ oz. brandy
½ oz. Plantation OFTD Rum
½ oz. fresh lemon juice
½ oz. simple syrup (1:1)
2 dashes peach bitters
3 oz. hot black tea
Glass: tea cup or Collins
Garnish: lemon twist
To serve hot, combine all the ingredients except the tea in a mixing glass and stir without ice. Add freshly brewed hot tea and stir again to incorporate. Pour the contents of the mixing glass into tea cup, express the lemon twist over the cup and discard. To serve cold, combine the ingredients (except the tea) in a mixing glass and stir without ice. Add freshly brewed hot tea and stir again to incorporate. Let the mixture chill in the refrigerator. When it’s cold enough to serve, pour it into a Collins glass over fresh ice, express a lemon twist over the glass and discard.
Max Green, Blue Quarter, New York City
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