5007 Rum Punch

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Make an infusion with 20 g ( oz) tea and 1 litre ( pt or U.S. cups) boiling water, allow to rest for 10 minutes.

Place 500 g (1 lb 2 oz) loaf sugar in a punch bowl and strain the tea over it. Allow it to dissolve then add a few thin slices of lemon and dl ( pt or U.S. cups) rum.

Set it alight and serve the punch in glasses with a slice of lemon in each.