Recipe: Green Tea Punch (Rum, Tea, and Lime Cocktail)

Helen Rosner


Japanese sencha and mint teas bring herbal, earthy notes to this well-balanced rum cocktail.

Ahead of holiday cocktail party season, we asked mixologist Jim Meehan for five classic cocktail recipes—one each for vodka, whiskey, rum, tequila and gin—that lend themselves well to preparing in large batches. See the full list in our slideshow »



5 oz Brewed Sencha Tea
4 oz Brewed Mint Tea
4 oz Demerara Sugar
9 oz Banks 5 Island Rum
4 oz Lime Juice
Whole nutmeg for grating (optional)


Combine both teas with the sugar and stir to dissolve. Add 1 cup of ice to bring the hot tea down to room temperature, then add the rum and  lime juice. Fill the pitcher with ice. To serve, strain into punch cups. Garnish with grated nutmeg, if desired.