This recipe is based on a classic Southern Planter’s Punch, which evokes some of the traditional sweet-tea flavors of the American South.

• 1 bottle Batch 22 Classic Gold
• 1.5 cups dark rum
• 1 large Firepot tea bag 4 cups boiling water
10 fresh mint leaves
• 1/2 cup sugar
• 2 cups pineapple juice
1/2 cup lemon juice
1/2 cup orange juice

Instructions

• Float lemon wedges/wheels along with other garnishes
• Pour 4 cups of boiling water over tea bag and mint leaves. Steep 5-10 minutes, then remove tea bag and add sugar. Mix to dissolve. Allow to cool.
• In a punch bowl, combine Batch 22, rum, pineapple juice, lemon juice, and orange juice. Add cooled tea. (Add ice to individual serving glasses.) Garnish with lemon wedge and mint.