1775 Punch
Stories of spirits are draped in a rich history, much like 1775 Punch. This recipe was created at Tun Tavern in Philadelphia, a location that founding fathers Franklin, Jefferson, and Washington all drank at when it was known as Peggy Mullan’s Red Hot Beefsteak Club. Tun’s is also where the U.S. Marines and Masons were founded. After a few glasses of this modern rendition of that classic recipe, you’re sure to find the inspiration to come up with a frightful tale or two. For some added pizzazz, add about 3 ounces of Green Chartreuse which goes surprisingly well with pineapple.
Servings: 10
Ingredients
- 1 lime (thinly sliced)
- 17 oz. "gold" rum (A good aged rum will work. Rum naming conventions are hardly regulated, so "gold" has little meaning.)
- 1¼ C fresh pineapple juice
- 5 oz. fresh lime juice
- 3 C spiced black tea (see recipe below)
Spiced Black Tea
- 12 g loose leaf black tea
- ¼ C brown sugar
- fresh ginger root (sliced)
Instructions
Brew Black Tea
- Steep 12 grams of loose leave tea for 3-4 minutes in 210° F water.
- Dissolve ¼ cup brown sugar in tea.
- Steep 1 thinly sliced piece of fresh ginger in tea for 20 minutes.
- Chill tea.
1775 Punch
- Place lime slices in a bundt pan or plastic container and freeze.
- Combine rum, pineapple juice, lime, and tea and chill until cold.
- Transfer chilled punch to a bowl or pitcher and garnish with a block of ice.