Ever since I started spending my time in New Orleans, I started to really enjoy rum punches (especially a good Milk Punch). But I recently tried this updated the classic rum punch made with the Baron Samedi Rum. This punch is cool yet spicy – the perfect refreshing drink for the summer. Plus it is supper easy to make a big jug of this and share with your friends.
Ingredients
- 1 part Baron Samedi Spiced Rum
- 5 part Aperol
- 5 part Fresh Lemon Juice
- 5 part Honey Syrup (1:1 water to honey)
- 1 part Fresh Grapefruit Juice.
- 2 parts Lavender Tea*
- Dillon’s Absinthe to taste and garnish with grapefruit wheels
*How to make lavender tea: 2L water, 10g whole white pepper, 1g dried lavender, 2 orange pekoe tea bags. Brew tea, add spices. Infuse in fridge for 3 hours. Fine strain.
Instructions
- Add all ingredients to a large vessel and serve chilled in small glasses with no ice.
- Drink.
- Repeat.