Ingredients

• 750 milliliters (25⅓ ounces) pot still Jamaican rum, such as Hamilton Jamaican Pot Still Black Rum
• 250 milliliters (8½ ounces) pineapple syrup (see Note)
• 200 milliliters (6¾ ounces) grapefruit juice
• 50 milliliters (1½ ounces) brewed Earl Grey tea
• Garnish: Lime wheels

Instructions

1. Combine all ingredients and stir to mix. Keep at least 4 hours or up to overnight in a covered container in the refrigerator. Stir before serving. If utilizing a punch bowl, pour over a large block of ice to slow dilution. Garnish with fresh lime wheels.