Drinks Nonalcoholic Drinks Tea Tea Punch Turenne Be the first to rate & review! According to David Wondrich, 18th-century punches were made with high-proof, intensely flavored rums. To achieve that "authentic" flavor, he uses Smith & Cross, a widely available Jamaican rum. Cocktail Party Recipes By David Wondrich David Wondrich David Wondrich is an award-winning drinks writer and renowned cocktail historian. He has published some of the most revered and influential books on cocktails, including Imbibe! (2007), which was the first cocktail book to win a James Beard Award. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Yield: 10 drinks Cook Mode (Keep screen awake) Ingredients 1 large lemon, thinly sliced and seeded 1 cup Demerara or other raw sugar 32 ounces hot strong-brewed black tea, such as Earl Grey One 750-ml bottle overproof Jamaican rum Directions In a heatproof punch bowl, combine the lemon wheels and sugar. Stir in the tea. Pour the rum over the floating lemon wheels and let stand for 1 minute. Using a long match, carefully ignite the rum. Let the flames subside or blow them out, then stir. Rate It Print