Drinks Nonalcoholic Drinks Tea The Victoria Room Punch Bowl Be the first to rate & review! While on a trip to Australia, David Wondrich met rum expert Lee Potter Cavanagh. The young mixologist came up with this tea-based punch at Sydney's Victoria Room, where he teaches punch-making classes. 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 29, 2015 Save Rate PRINT Share Close Yield: 8 drinks Cook Mode (Keep screen awake) Ingredients 18 ounces aged dark rum 4 1/2 ounces fresh lemon juice 2 1/2 ounces agave nectar mixed with 2 1/2 ounces warm water 24 ounces chilled brewed Earl Grey tea Ice, preferably large cubes 2 lemons, thinly sliced and seeded, and 8 mint sprigs, for garnish Directions In a small punch bowl, combine the rum, lemon juice and agave syrup. Add the tea and refrigerate until chilled, about 2 hours. Add ice and garnish with the lemon wheels and mint sprigs. Rate It Print