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This recipe is a modern adaptation of an 18th-century original. It was created by Justin Cherry, chef and owner of Half Crown Bakehouse, an 18-century bakery. 

The recipe calls for George Washington's Rum and George Washington's Apple Brandy, while supplies last both are available from The Shops at Mount Vernon and made on-site at the Distillery.

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  • 24 oz boiling water
  • 1 bottle George Washington’s Rum
  • 1 bottle George Washington’s Apple Brandy
  • 8 black tea bags
  • 4 limes +2 limes
  • 2 lemons + 2 lemons
  • 3/4 cup of cane sugar
  • 6 whole cloves
  • 2 cinnamon sticks
  • 1 tbsp whole allspice


  1. In a large pitcher (something you can store in the fridge) combine the sugar and boiling water

    and the teabags. Steep the tea for 10 minutes and make sure the sugar has dissolved.
  2. Remove the tea bags and discard them. Add the spices straight in followed by the rum and the

    brandy. Stir this mixture gently.
  3. Next, add the juice of 4 limes and 2 lemons. (It's okay to get seeds in it, we will strain them out

    later.) Stir the juices in and refrigerate overnight or 8 hours.
  4. After the time has passed, remove the mixture from the fridge and strain the mixture into a

    secondary pitcher or punch bowl. Garnish with the remaining citrus fruit cut into slices. Enjoy!

Serves 5 to 6