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 longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated January 31, 2019
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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

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