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.
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.
- 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)
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.
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.
Cocktail shaker and strainer