1 quart strong Stash English Breakfast tea
10 lemons
26 1/2 ounces (1 fifth) dark rum
1/2 cup brandy
1/4 cup peach brandy
2 cups unsweetened pineapple juice
Servings: 16
1. Combine 1 quart cold water and 3 tea bags of Stash English Breakfast tea in a large container. Let brew either outside or in refrigerator about 1 hour.
2. Meanwhile, remove rind from the lemons. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature.
3. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.
Notes: Nancy Edwards from Winnetka, CA, says this punch is a real crowd pleaser. Makes 2 qts. punch (16 4-oz. servings) May be tripled for a larger group.
10 lemons
26 1/2 ounces (1 fifth) dark rum
1/2 cup brandy
1/4 cup peach brandy
2 cups unsweetened pineapple juice
Servings: 16
1. Combine 1 quart cold water and 3 tea bags of Stash English Breakfast tea in a large container. Let brew either outside or in refrigerator about 1 hour.
2. Meanwhile, remove rind from the lemons. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature.
3. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.
Notes: Nancy Edwards from Winnetka, CA, says this punch is a real crowd pleaser. Makes 2 qts. punch (16 4-oz. servings) May be tripled for a larger group.
