old rogue

250 mL Pot Still Jamaican Rum (2 oz Appleton Signature + 1/2 oz Smith & Cross)
100 mL Cognac (1 oz Camus VS)
50 mL Batavia Arrack (1/2 oz von Oosten)
50 mL Pierre Ferrand Dry Curaçao (1/2 oz)
125 mL Green Tea Syrup (1 1/4 oz)
50 mL Pineapple Juice (1/2 oz)
100 mL Lemon Juice (1 oz)

Build in a punch bowl, add ice, stir, and garnish with citrus wheels and edible flowers (omit flowers). My recipe was scaled down a little over three fold (each 25 mL became 1/4 oz).
Sunday two weeks ago, I ventured back to Shannon Mustipher's new Tiki: Modern Tropical Cocktails for another of her recipes. The one that called out was a classic style punch called the Old Rogue which was convenient since I already had left over green tea syrup in the refrigerator from another drink project. Once assembled, the Old Rogue proffered Cognac, funk from the Batavia Arrack and Jamaican rum, and citrus notes from the lemon and curaçao. Next, lemon and pineapple mingled on the sip, and the swallow displayed rum, funk, green tea, and orange flavors to make for a great and refreshing punch.