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Canary Island Volcanic Icepick Punch from Borgne Restaurant
recipe

Canary Island Volcanic Icepick Punch from Borgne Restaurant

Serves: 10 to 15

Hands On Time: 

Total Time: 

Ingredients

Ice cubes
4 cups fresh lemonade
4 cups iced tea
1 1/4 cups honey rum, such as Ron Arehucas
1 1/4 cups aged rum, such as Ron Arehucas
2 lemons, sliced
1 bunch mint

Instructions

Fill a 1 1/2-gallon glass container with ice. Add the lemonade, iced tea and both rums. Add the sliced lemons and stir gently. Garnish the jar with the mint. Serve.

Photo Credit: Randy Schmidt


About the recipe

This boozy take on a punch-sized Arnold Palmer comes courtesy of Brian Landry at Borgne​ resturant in New Orleans.

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