Make-Ahead Fig and Cinnamon Punch Recipe

Vicky Wasik

Why This Recipe Works

  • Maple syrup dissolves easily into the mix, so you can adjust to taste depending on the rum and Madeira you use.
  • Batching the drink several days in advance frees you up for more important kitchen tasks at the last minute.

This warmly spiced rum punch, adapted from bartender A. Minetta Gould of Saint Ellie in Denver, balances the bitterness of black tea with the nutty sweetness of dried figs and Bual Madeira, which is a rich-but-still-refreshing fortified wine that gets its toasty flavor from long, slow exposure to oxygen in wooden barrels that are stored in sub-tropical conditions. Don't forget to make ice at least a day in advance of serving; you'll need a big block or several trays of cubes for the punchbowl, plus regular cubes for each cup.

Recipe Details

Make-Ahead Fig and Cinnamon Punch Recipe

Active 10 mins
Total 55 mins
Serves 12 servings


  • 12 ounces (340g) dried figs (about 35 figs), halved

  • 6 (4-inch) cinnamon sticks

  • 6 black tea bags

  • 1 (750ml) bottle aged rum, such as Plantation Barbados 5-Year

  • 4 1/2 ounces (135ml) Bual Madeira, such as Blandy's

  • Up to 1/2 ounce maple syrup (0 to 22ml), to taste (optional; see note)

  • 3 lemons, sliced thinly into wheels, for garnish


  1. At least 1 day before you want to serve the punch, make a large ice block by freezing water (filtered if desired) in a cake pan or tupperware container that will fit in your serving vessel. Alternatively, make several trays of large ice cubes. In addition, you'll want about 4 standard trays of ice cubes for serving.

  2. In a medium saucepan, combine halved figs, cinnamon sticks, and 4 1/2 cups (1.06L) water and bring to a gentle simmer over medium-high heat, stirring occasionally. Let simmer 1 minute. Add tea bags, remove pan from heat, and let steep 5 minutes. Discard teabags, then allow cinnamon-fig tea to stand for 45 minutes. Fine strain into a sealable container, pressing on solids with a spoon to extract as much liquid as possible. Refrigerate at least 1 hour to chill, and up to 24 hours.

  3. To Make Punch: In a large bowl, 3-quart pitcher, or other large container, stir together rum, Madeira, and cooled fig tea. Taste, adding optional maple syrup in 1/4-ounce additions until desired sweetness level is reached (you may not need any, depending on the sweetness of your rum and Madeira). The punch can be served right away or refrigerated, well sealed, up to 6 days.

  4. When ready to serve, transfer punch to a punch bowl and stir well. Add the prepared large ice block or several trays of large ice cubes, plus all but 12 of the lemon wheels. Serve punch in ice-filled cups, garnishing each with a reserved lemon wheel.


You may want to adjust the drink's sweetness by stirring in a little easily-dissolved maple syrup, but taste the mixture first; the rum and Madeira you use may be sweet enough to get the drink in balance without any added sugar.

Special Equipment

Punch bowl and ladle, fine mesh strainer

This Recipe Appears In

Nutrition Facts (per serving)
142 Calories
0g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 142
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 1g
Vitamin C 31mg 156%
Calcium 25mg 2%
Iron 1mg 3%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)