This recipe is based on a classic Southern Planter’s Punch, which evokes some of the traditional sweet-tea flavors of the American South.Ingredients
- 1 bottle Batch 22 Classic Gold
- 1.5 cups dark rum
- 1 large Firepot tea bag 4 cups boiling water 10 fresh mint leaves
- 1/2 cup sugar
- 2 cups pineapple juice 1/2 cup lemon juice 1/2 cup orange juice
Instructions
- Float lemon wedges/wheels along with other garnishes
- Pour 4 cups of boiling water over tea bag and mint leaves. Steep 5-10 minutes, then remove tea bag and add sugar. Mix to dissolve. Allow to cool.
- In a punch bowl, combine Batch 22, rum, pineapple juice, lemon juice, and orange juice. Add cooled tea. (Add ice to individual serving glasses.) Garnish with lemon wedge and mint.
