Ingredients
- 2 ounces freshly squeezed lime juice
- 4 ounces maple syrup
- 4 ounces Real McCoy 5-year-aged Rum
- 2 ounces Real McCoy 12-year-aged Rum
- 2 ounces Woodford Reserve Double Oaked Bourbon
- 2 ounces coconut milk or Cream of Coconut for a little more sweetness
- 4 ounces black tea
- 4 ounces peach nectar
- 2 sprigs of fresh oregano
- 8 dashes of Angostura Bitters
Method
- In a large punch bowl, combine the lime juice, maple syrup, 5- and 12-year old rums, bourbon, coconut milk or coconut cream, tea, peach nectar, oregano, and bitters, stirring. Add 2 or 3 large ice cubes and stir to chill the mixture. (You can shake the coconut milk, tea and nectar together in a cocktail shaker with some ice cubes for a more dramatic effect). Serve immediately, ladled into chilled cups or glasses. Cheers!
I’m proud of my Caribbean roots. My family comes from the small Island of St. Vincent, where rum punch is one of the most celebrated drinks. It’s so popular in the region that the neighboring Island of Barbados developed the perfect recipe poem so anyone can make it: “One of sour, two of sweet, three of strong, four of weak. A dash of bitters, and a sprinkle of spice. Serve well chilled with plenty of ice.” But, I grew up in New York City, with maple syrup and peaches, and so I’ve created this recipe to bring my heritage and my life together into one delicious punch bowl, perfect for entertaining.