This recipe is based on a classic Southern Planter’s Punch, which evokes some of the traditional sweet-tea flavors of the American South.
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
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.
