Suns 'n Roses (Rum and Stone Fruit Punch) Recipe

Vicky Wasik

This porch-appropriate summer sipper is rich and mellow but not too sweet, thanks to a balance of fresh and dried stone fruit, aged rum, and lemon. Adapted from a recipe created by Tommy Quimby for San Francisco's Rich Table, it captures the flavor of ripe peaches and apricots in a simple blended syrup. A little white tea adds volume and delicate floral flavor. Quimby recommends experimenting and riffing on the theme, so try it with bourbon instead of rum, or sub in nectarines, plums, or even melons: "Don't overthink it—use what you have on hand, dried or fresh."

Recipe Facts

Active: 10 mins
Total: 20 mins
Serves: 6 to 8 servings

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  • For the Stone Fruit Syrup:
  • 8 ounces (240ml) water
  • 1/2 cup (100g) sugar
  • 1/4 vanilla bean, split
  • 1/4 cup dried apricots (6 pieces; about 50g), diced
  • 1/4 cup diced fresh peach or nectarine (about 1/2 nectarine or peach; 50g)
  • For the Punch:
  • 10 ounces (300ml) Stone Fruit Syrup
  • 15 ounces (450ml) aged rum (such as Flor de Caña 7 Year)
  • 12 ounces (360ml) brewed white tea, cooled
  • 6 1/2 ounces (200ml) fresh lemon juice, from 6 to 8 medium lemons
  • Mint sprigs, for garnish


  1. For the Stone Fruit Syrup: Add water, sugar, and vanilla bean to a small saucepan and bring to a simmer, stirring to dissolve sugar. Add dried apricots and simmer for 5 minutes, then remove from heat. Let stand for 5 minutes, then remove vanilla bean and pour syrup and fruit into a blender. Add fresh peach or nectarine and blend until smooth. Strain through a fine-mesh strainer, if desired, for a more polished appearance. Syrup can be used immediately or refrigerated for up to 1 week.

  2. For the Punch: Add Stone Fruit Syrup, rum, tea, and lemon to a pitcher. Serve immediately or refrigerate up to 6 hours. To serve, pour punch into ice-filled glasses, each garnished with a mint sprig.

Special equipment

Blender, fine-mesh strainer (optional)

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