- 1 ½ oz Dark Rum
- ½ oz Cointreau
- ¾ oz Lime Juice
- 1 splash Sour Mix
Shake with ice and pour into a glass 2/3 full of ice.
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Dissolve sugar in tea in a simmering saucepan with the lemon peel. Add the port and scotch. Raise the heat, but do not boil. Add cognac, but leave enough to ignite. Ignite in a ladle and pour flaming into punch, extinguishing the fire with a lid. Serves about 15.