Fernando and Isabella's Citrus Infusion

This delightful punch brings together the richness of rum and sherry with the bright flavors of citrus, creating a refreshing and complex drink perfect for entertaining. The infusion of citrus oils in sugar and the addition of Earl Grey tea provide a unique twist, while the garnishes add a touch of elegance to this historic recipe.

Fernando and Isabella's Citrus Infusion

A complex and refreshing punch combining rum, sherry, citrus juices, and tea, garnished with nutmeg and mint for a touch of elegance.

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Ingredients

  • 1 lemon
  • 2 1/2 tsp sugar
  • 1 Earl Grey tea bag
  • 1 1/2 oz Ron Zacapa 23 Sistema Solera rum
  • 1 1/2 oz Lustau Don Nuño oloroso sherry
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1/4 tsp angostura bitters
  • 1/2 oz velvet falernum
  • To garnish: lemon and lime wheels, nutmeg, mint sprig
  • Ice

Instructions

  1. Peel the lemon, ensuring to remove the bitter white pith as much as possible.
  2. In a glass, combine the sugar with the lemon peels and lightly muddle, then let it sit for 20 minutes to infuse with citrus oils.
  3. Boil 1 1/2 cups of water and steep the tea bag in it for 3 minutes. Set aside to cool slightly.
  4. In the glass with the sugar and lemon peels, add the rum, sherry, lemon and lime juices, bitters, and velvet falernum. Stir to combine.
  5. Add the tea and let the mixture cool to room temperature. If serving immediately, add ice to chill.
  6. Garnish with lime and lemon wheels and grate some nutmeg over the punch.
  7. Add a mint sprig and serve over ice.