The Modern's Long Rum Punch Recipe

The Modern's Long Rum Punch Recipe

[Photograph: Alice Gao]

This adaptation of a classic rum punch uses Earl Grey tea to add complexity to the rich and tropical drink, lightened with bitter lemon soda.

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Note: At The Modern, they use Cruzan 2-Year Estate Light Rum and Rothman & Winter Orchard Apricot Liqueur. Earl Grey Syrup recipe makes 1 quart of syrup, which can be kept in the refrigerator for several weeks.

  • Yield:makes 1 cocktail
  • Active time: 15 minutes
  • Total time:15 minutes


  • For the Earl Grey Syrup:
  • 1/2 quart water
  • 1 quart white sugar
  • 1/2 cup loose leaf Earl Grey tea
  • For the Cocktail:
  • 1 1/2 ounces aged rum
  • 1 ounce apricot liqueur
  • 1 ounce Earl Grey syrup
  • 3/4 ounces juice from 1 lemon
  • 2 dashes orange bitters
  • Splash Fever Tree Bitter Lemon soda
  • Garnish: lemon, lime, and orange wheel (optional)


  1. 1.

    For the syrup: heat water and sugar until water comes to a boil, stirring to dissolve. Remove from heat and add tea leaves. Steep 10 minutes. Strain and let cool before using.

  2. 2.

    For the cocktail: fill a cocktail shaker with ice, add rum, apricot liqueur, Earl Grey syrup, lemon juice, and orange bitters. Shake well. Fill a highball glass with fresh ice and strain cocktail into serving glass. Top with Bitter Lemon soda. Garnish if desired and serve immediately.