Punch au Rhum (Rum Punch)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- grammes tea
- litre boiling water
- grammes lump sugar
- A few thin slices of lemon
- /4 litre rum
- Slices of lemon, to serve
Instructions
- Make a tea infusion as for the Punch au Kirsch: 20 grammes of tea in a litre of boiling water.
- Strain it over 500 grammes of lump sugar in a punch bowl and dissolve the sugar.
- Add a few thin slices of lemon and three quarters of a litre of rum.
- Flame it.
- Serve with a slice of lemon in each glass.