- 1/2 cup white rum
- 1 1/2 teaspoons loose Earl Grey tea
- 1/4 cup pineapple juice
- 2 tablespoons apricot liqueur
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 2 teaspoons Simple Syrup
- 2 dashes of angostura bitters
- Ice cubes
- Fresh apricot wedges (optional)
- Mix rum and tea in small bowl; let stand 1 hour. Strain mixture into 2-cup glass measuring cup. Mix in pineapple juice and next 5 ingredients. Fill 2 highball glasses with ice. Pour punch over. Garnish with fresh apricot wedges, if desired.