Black Tea And Rum: Providence Punch

• 2 ounces Earl Grey-infused El Dorado rum, 8 year
• 3/4 ounce fresh lemon juice
• 3/4 ounce simple syrup (1:1)
• 2 dashes Fee Brothers Black Walnut Bitters
• Gruet Blanc de Blanc Silver Label, to top
• lemon wheel float

1. Let 5 Earl Gray tea bags steep in a 750 mL bottle of El Dorado Rum for 20 minutes.
2. Strain and bottle for later use.

dorado rum, lemon juice, simple syrup, dashes, lemon wheel float

Taken from www.foodrepublic.com/recipes/black-tea-and-rum-providence-punch-recipe/ (may not work)