The Modern's Long Rum Punch Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Jan. 31, 2019
20120501-ModernCocktails-2.jpg
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.

Get more aperitif cocktail recipes from The Modern here »

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.

Recipe Details

The Modern's Long Rum Punch Recipe

Active 15 mins
Total 15 mins
Serves 1 serving

Ingredients

  • 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)

Directions

  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. 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.

Special equipment

Cocktail shaker and strainer