Xalapa Punch

  • 2 l. Hot Black Tea
  • Grated Orange Peels
  • 1 ½ cups sugar syrup
  • 1 750-ml. bottle of Gold Rum
  • 1 750-ml. bottle of Calvados
  • 1 750-ml. bottle of Red Wine (dry)
  • Orange slices
  • Lemon slices

Mix hot tea and grated orange peels together in a saucepan and let cool. Add sugar and mix until dissolved. Pour other ingredients into mix with a block of ice and chill for several hours. Garnish with orange and lemon slices. Serves about 40.

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Bourbon Peach Cobbler
  • 2 ½ oz Bourbon
  • 1 oz Peach Schnapps
  • 1 tbsp Lemon Juice
  • ¾ oz Grapefruit Juice
  • 1 ¼ tsp Almond Extract
  • Ice

Put all ingredients in a mixing glass, pour over ice into a glass. Add a peach wedge on top.

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