Tea and rum punch

Fruity and minty, tea and rum punch is a classic lunchtime or afternoon cocktail.

  • 6 mins preparation
  • Serves 8, Makes 2
  • Print
Photography by Anson Smart. Styling by David Morgan


Tea and rum punch
  • 1 black teabag
  • 1 cup (250ml) boiling water
  • 1 cup (250ml) white or dark rum
  • 1 cup (250ml) pineapple juice, chilled
  • 1 cup (250ml) lime juice cordial, chilled
  • 6 cup (1.5 litres) ginger beer, chilled
  • 1/2 cup loosely packed fresh small mint leaves
  • 1 medium lemon, halved, thinly sliced
  • 1 medium lime, halved, thinly sliced
  • ice cubes, to serve


Tea and rum punch
  • 1
    Place teabag in a heatproof jug, cover with the boiling water; stand for 5 minutes. Squeeze teabag over water, discard teabag.
  • 2
    In a large serving jug, combine the tea, rum, juice and cordial. Cover, and refrigerate until required.
  • 3
    Just before serving, add ginger beer, mint, lemon and lime slices. Place ice cubes in serving glasses, top with punch.

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