Name: Tea and rum punch
Prep time: 6 min
Total time: 6 min
Yield: 8
Ingredients: 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

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

Photography by Anson Smart. Styling by David Morgan

Serves 8

Makes 2.5

Prep

Ingredients

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

Method

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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