Tea pot and Cornish Christmas punch cocktail with an apple slice

Cornish Christmas punch recipe

A Christmas punch that can be made in advance, heat up when needed or share among friends. Pineapple rum, black tea, red wine, festive spices and oranges make a warming winter party option.

Black tea infused with pineapple rum, red wine, oranges and winter spices. We serve ours in The Living Space out of a teapot, we expect you might serve yours straight from the hob.

Ingredients

2 cups of sugar
4 cups of water
8 black tea bags
4 cinnamon sticks
1 whole clove
2 bottles of dry red wine
750ml of Coyaba Charred Pineapple rum
1 cup of orange juice (strained)
2 tbs of lemon juice
4 clementines or slices of orange

Method

Served in a mug

Heat sugar and water to a simmer.
Stir until sugar has dissolved.
Remove from the heat.
Add tea bags, cinnamon sticks and cloves. Leave to rest for fifteen minutes.
Take a large saucepan and mix wine, rum, orange and lemon juice.
Bring to the boil, reduce to a simmer for ten minutes.
Strain the tea mixture into the wine, squeeze out excess from the tea bags.
Pour straight into heatproof cups or punch bowl.

Curio of Cornwall

On the south coast of Cornwall, Curio Spirits Company produces small-batch spirits taking inspiration from fragrant botanicals and natural ingredients. Their Coyaba Scorched Pineapple Rum is packed full of flavour and brings the sweetness of toffee to our Christmas punch.

Explore Curio spirits