This festive punch recipe is easy to scale up for holiday parties. Brandy, rum and black tea syrup create a wintry trio of flavors, while sparkling wine brightens it all up.
1 oz. rum
1 oz. brandy
2 oz. spiced black tea syrup
1 oz. sparkling wine
Tools: shaker, strainer
Garnish: pineapple wedge
Shake the rum, brandy and syrup with ice in a shaker tin. Strain into a chilled coupe and garnish.
Black Tea Syrup: Prepare a pot of your favorite black tea. While the liquid is still hot, add 1 cinnamon stick, 1 quartered orange, 1 quartered lemon, 8 ounces of brown sugar and 5 cloves and stir until the sugar dissolves. Allow mixture to steep until the liquid comes to room temperature. Strain out the spices, bottle and refrigerate for up to 2 weeks.
Paul Yellin, Cane Rhum Bar and Caribbean Kitchen, Charleston, South Carolina
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