Tavern Rum Punch 1748

Name: Tavern Rum Punch 1748
Yield: Serves 5 to 6
Ingredients: 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

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.

Shop Now

Ingredients

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

Directions

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.
Remove the tea bags and discard them. Add the spices straight in followed by the rum and the
brandy. Stir this mixture gently.
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.
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

Tavern Rum Punch 1748

Ingredients

Directions

Have You Made This?

Let us know how your recipe turned out

Contact Us

Plan

Discover

About