Tavern Rum Punch 1748

This recipe is a modern adaptation of an 18th-century original. It was created by Justin Cherry, chef and owner of Half Crown Bakehouse, an 18-century bakery.

The recipe calls for George Washington’s Rum and George Washington’s Apple Brandy, while supplies last both are available from The Shops at Mount Vernon and made on-site at the Distillery.

1. In a large pitcher (something you can store in the fridge) combine the sugar and boiling water and the teabags. Steep the tea for 10 minutes and make sure the sugar has dissolved.
2. Remove the tea bags and discard them. Add the spices straight in followed by the rum and the brandy. Stir this mixture gently.
3. Next, add the juice of 4 limes and 2 lemons. (It’s okay to get seeds in it, we will strain them out later.) Stir the juices in and refrigerate overnight or 8 hours.
4. After the time has passed, remove the mixture from the fridge and strain the mixture into a secondary pitcher or punch bowl. Garnish with the remaining citrus fruit cut into slices. Enjoy!