The Crusade Punch
- 10 ounces Old Monk Rum
- 7 ounces fresh squeezed lemon juice
- 7 ounces Crusade syrup (see below)
- 7 ounces water
- 10 dashes Angostura bitters
- Brew a blend of Rooibos and Earl Grey tea with a small amount of peppermint, clove, pink peppercorn and allspice added in.
- Once brewed, strain off excess herbs and make a syrup by adding equal parts sugar to the tea mixture.
- Keep refrigerated for future use.
rum, fresh squeezed lemon juice, syrup, water, bitters
Taken from www.foodrepublic.com/recipes/the-crusade-punch-recipe/ (may not work)