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Cocktail of the week: Moor Hall’s rum punch – recipe | The good mixer
The addition of tea instead of water takes the flavour of this all-time classic to the next level
Historically, most spirit-based punches were made using either arrack or rum. Bajan (Barbadian) rum punch is one of the oldest and has a simple recipe enshrined in a national rhyme: “One of sour, two of sweet, three of strong, four of weak.” That is, one part lime juice, two parts sweetener, three parts rum (preferably from Barbados) and four parts water. Our take on this classic uses tea instead of water, to add some extra depth of flavour.