Before Tipsy opened its doors last fall, we enlisted the cocktail experts at Dipsology to help pick our spirits selection. They had the tastiest recommendations and we just knew we had to bring them in for a Saturday Sipper some day. Well, that day arrived last week and instead of making it a one-time thing, they’re hosting a mixology lesson every month for us.
Dipsology kicked off their cocktail course with Rum Tea Punch, a summery concoction that put us in the mood for sunshine. We used Owney’s Original Small batch Rum ($37) because it’s local, smooth and all natural – a no brainer for delicious mixed drinks. Here’s the recipe so you can make this winning punch at your next BBQ. Just be sure to invite us.
Rum Tea Punch
- 11oz black tea
- 11oz green tea
- 8oz demerara sugar
- 10oz fresh lime juice
- 25oz Owney’s Rum
Brew the teas and combine them with the sugar in a large saucepan until fully dissolved. Refrigerate until cool. Then mix in the lime juice and rum and stir well. Serve in a punch bowl over ice. Garnish with ground nutmeg and mint sprigs if you’re feeling fancy.