To Thursday: A Rum Punch

• 1 1/2 ozblended Jamaican rum (Bartender's Handshake uses Appleton Estate Signature Blend)
• 1 ozorange spice tea syrup
• 3/4 ozfresh grapefruit juice
• 1/2 ozfresh lemon juice
• 2 dashesof Angostura bitters
• 1 ozProsecco, to top

Preparation

1. 1.

   Add the first 5 ingredients to an ice-filled shaker and shake until chilled. Double strain into a chilled glass, top with Prosecco, then garnish.

2. 2.

   Orange Spice Tea SyrupBring 4 cups of cups water to a boil and add 3 orange spice teabags. Allow the tea to steep for 15 minutes, then remove the teabags and add 1/2 cup of sugar, 1/4 cup of honey, and a pinch of salt, stirring until dissolved. Allow to cool and store refrigerated in a sealed container for approximately 1 week.