Green Tea Punch

• 22 ounces (2 3/4 cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand
• 22 ounces (2 3/4 cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand
• 16 ounces (2 cups) Demerara sugar
• 20 ounces (2 1/2 cups, from about 10 large limes) freshly squeezed lime juice
• 50 ounces (6 1/4 cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8)
• 1 whole nutmeg, or pinch ground nutmeg, for garnish

1. In a large heatproof bowl, combine the hot teas and sugar.
2. Stir until sugar is dissolved.
3. Add 4 cups ice, and stir until ice has dissolved and the tea is cool.
4. Add the lime juice and rum, and stir well.
5. Transfer to a large punch bowl, and add a large block of ice.
6. To serve, ladle into cups.
7. Grate whole nutmeg or sprinkle ground nutmeg over top.
8. Alternatively, the mixture may be refrigerated until chilled and served in ice-filled cups; garnish with nutmeg.

freshly brewed, freshly brewed, sugar, freshly squeezed lime juice, estate, nutmeg

Taken from cooking.nytimes.com/recipes/1015799 (may not work)