Rum | BCLIQUOR

My Cellar

Serves 18 to 20

2 cups (500 ml) hot, strong black tea

1 cup (250 ml) sugar

8 cloves

1 cinnamon stick

2 star anise pods

½ cup (125 ml) freshly squeezed lemon juice (about 4 lemons)

¾ cup (175 ml) orange juice

2 bottles (2 x 750 ml) full-bodied red wine

1 cup (250 ml) aged rum

lemon and orange slices, for garnish

In a large pot, over medium-high heat, combine freshly brewed tea with sugar, cloves, cinnamon and star anise. Bring to a simmer and cook, stirring, until sugar dissolves.
Reduce heat to medium-low and add lemon and orange juice and continue to simmer for 15 minutes or so, then add red wine and rum, and cook for 5 more minutes, until heated through.
Strain out cloves and cinnamon stick and either ladle punch into mugs or pour into a heatproof punch bowl and let guests serve themselves. Serve hot with fresh lemon or orange slices.

Serves 1

20 fresh mint leaves

1 lime, cut into 4 wedges, divided

white sugar, to taste

2 cups (500 ml) ice cubes

4 oz (125 g) white rum

1 cup (250 ml) club soda