Sunny Stone Fruit Rum Punch

This delightful cocktail, named the Sunny Stone Fruit Rum Punch, is a perfect porch-sipper for the summer. It strikes a wonderful balance between richness and mellowness without being overly sweet. The blend of aged rum, fresh and dried stone fruit, a touch of vanilla, and a hint of lemon creates a beautifully layered and refreshing concoction. The addition of white tea adds a delicate floral note, making it an ideal choice for warm weather gatherings.

Sunny Stone Fruit Rum Punch

Sunny Stone Fruit Rum Punch is a rich and mellow summer sipper with a perfect balance of fresh and dried stone fruit, aged rum, and a hint of lemon, creating a refreshing and delightful cocktail.

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Ingredients

  • 1 oz water
  • 2 tablespoons sugar
  • A small piece of vanilla bean
  • 1 tablespoon dried apricots, diced
  • 1 tablespoon diced fresh peach or nectarine
  • 1.25 oz aged rum
  • 1.50 oz brewed white tea, cooled
  • 1.25 oz fresh lemon juice
  • Mint sprig, for garnish
  • Ice

Instructions

  1. In a small saucepan, combine water, sugar, and vanilla bean. Bring to a simmer while stirring to dissolve sugar.
  2. Add the dried apricots and simmer for 5 minutes, then remove from heat. Let it stand for 5 minutes, then remove the vanilla bean and pour the syrup and fruit into a blender.
  3. Add the fresh peach or nectarine to the blender and blend until smooth.
  4. Strain the mixture through a fine-mesh strainer for a more polished appearance, if desired. The syrup can be used immediately or refrigerated for up to 1 week.
  5. In a pitcher, combine the stone fruit syrup, aged rum, cooled white tea, and fresh lemon juice.
  6. Serve the punch immediately over ice, garnished with a mint sprig.