Ceylon Rum Punch
A tropical punch blending Ceylon tea with dark rum, lime, and tropical fruits—perfect for warm-weather entertaining.
Ceylon tea has deep roots in tropical culture, and this rum punch honors that heritage. The tea provides tannic structure that keeps the cocktail from being cloyingly sweet.
Dark rum and Ceylon tea share earthy, caramel notes that harmonize beautifully. Add lime juice for brightness and a splash of pineapple juice for tropical flair.
The key is brewing the tea strong and letting it cool completely before mixing. This ensures the flavors are concentrated enough to hold their own against the rum.
For a mocktail version, replace the rum with coconut water and add a dash of Angostura bitters. It's equally festive and refreshing.
Ingredients
- 2 cups strong Ceylon tea (cooled)
- 120 ml dark rum
- 60 ml fresh lime juice
- 60 ml pineapple juice
- 2 tbsp brown sugar
- Lime wheels
- Ice
How to make it
- 1Brew tea double-strength (4 bags per 2 cups) and let cool completely.
- 2Dissolve brown sugar in the warm tea before it cools.
- 3In a pitcher, combine cooled tea, rum, lime juice, and pineapple juice.
- 4Stir well, add ice and lime wheels.
- 5Serve in glasses over ice.
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