Boat House Punch
1 750ml bottle Breckenridge spiced rum
1 750ml bottle Rothman and Winter Apricot Liquor
1 750 ml bottle Bertroux brandy
1 750ml bottle St. Elizabeth’s all spice dram
1 cup Black Tea Simple Syrup (recipe below)
46 ounce pineapple juice
24 ounces sparkling water (flavored)
Serve in your favorite punch bowl or ask your grandmother to borrow hers!
2 cups raw brown sugar
2 cups hot water steeped with 4 black tea bags.
Stir over low heat until sugar is incorporated.
Decorative Ice Block
Cut the citrus fruits into thin slices. Layer them in bottom of a Bundt pan. Add in any edible greens. Fill the pan with water and freeze overnight. Remove from pan and place in holiday punch when ready to serve.
If a hot punch is desired, skip the ice. Add ingredients to a sauce pan to warm over low heat. Serve in tempered mugs.