by Ian Carrey, Grander Rum // photo by Jermey Johnston
1 bottle Grander 8 Year Rum
2 L. brewed green tea
3 cinnamon sticks
3 oz. peeled and sliced ginger
1 tsp. ground cardamom
1 clove all spice
Peel of one lemon
Lemon slices, for garnish
Pineapple, for garnish
Cinnamon powder, for garnish
Anise, for garnish
1. Combine all ingredients except green tea and garnishes in a bowl. Let steep overnight in the fridge in an airtight container.
2. Run the mixture through cheese cloth or coffee filter to remove
cardamom powder. Combine with cold green tea in a large punch bowl.
3. Slice peeled lemon into wheels and float in punch bowl. Core a pineapple, slice it into wheels and float. Finally, add cinnamon and anise into the bowl for effect.
4. Visit a local ice supplier for a large square-cut block of clear ice. (It matters, as cloudy home refrigerator ice won’t make the visual impression you want.) Float in punch.
makes 20-30 servings