Sunny Stone Fruit Rum Punch

This refreshing and mellow punch, the Sunny Stone Fruit Rum Punch, is perfect for summer gatherings. It combines the rich flavors of aged rum, ripe peaches, and apricots with a hint of lemon and delicate floral notes from white tea. The balanced sweetness of the stone fruit syrup makes it a porch-appropriate sipper that captures the essence of a warm summer day.

Sunny Stone Fruit Rum Punch

A refreshing and balanced punch combining aged rum, stone fruit syrup, white tea, and lemon, perfect for summer gatherings.

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Ingredients

  • 1 oz water
  • 2 tsp sugar
  • 1/8 vanilla bean, split
  • 3 dried apricots (about 1 oz), diced
  • 1/8 fresh peach or nectarine (about 0.5 oz), diced
  • 1.25 oz aged rum
  • 1.50 oz brewed white tea, cooled
  • 0.75 oz fresh lemon juice
  • Mint sprig, for garnish

Instructions

  1. In a small saucepan, combine water, sugar, and vanilla bean. Bring to a simmer, stirring to dissolve sugar.
  2. Add the dried apricots and simmer for 5 minutes, then remove from heat. Let stand for 5 minutes, then remove the vanilla bean.
  3. Transfer the syrup and fruit to a blender, add the fresh peach or nectarine, and blend until smooth. Strain through a fine-mesh strainer, if desired.
  4. In a pitcher, combine the stone fruit syrup, aged rum, cooled white tea, and fresh lemon juice.
  5. Serve immediately over ice, garnished with a mint sprig.