Rum Doodle Punch

Rum Doodle punch

 

50ml Dark rum

25 ml orange squash

25 ml Chai Mountain syrup (see recipe below)

Dash lime juice

 

For garnish

1/2 slice fresh orange

1 cinnamon stick

 

Place all the ingredients in a heat proof glass stir then top up the glass with boiling water to taste. stir and serve garnished with the orange slice and a cinnamon stick.

To make Chai Mountain syrup

300ml water

2 Chai Mountain infusion bags

250g granulated sugar

Place the water and Chai mountain special infusion bags into a sauce pan and bring slowly to the boil. Once the water has come to the boil cover the pan with a well fitted lid and turn the heat off, leave to infuse until it is completely cold or over night.  Once cold remove and discard the infusion bag, add the sugar and bring the mixture slowly to the boil making sure all the sugar dissolves, boil for a further 3-4 minutes. Allow to cool before bottling.