Rum and tea

Two drinks that originated in different regions of the world and yet found their way to each other early on: Rum and tea - tea with rum! Rum is closely associated with the Caribbean and seafaring, whereas tea is associated with Asia and the British Empire. It is no coincidence that the two were combined as early as the 17th century: British traders brought tea from China and India to Europe, while rum was shipped from the colonies of the Caribbean. The two worlds of enjoyment met on ships and in harbour towns, giving rise to the first tea punches with rum.

British Empire: Sailors and officers mixed tea with rum and spices to make long voyages more pleasant. These early blends are considered the forerunners of classic "punches".

Caribbean: The combination also found favour in the tropics: chilled tea, refined with light rum and fruit, was served as a refreshing alternative to pure rum cocktails.

Alpine region: In Austria and Bavaria, the 19th century saw the development of "Jägertee" - a mixture of black tea and Inländer rum (a spirit with an alcohol content of at least 38% to 80%, which in Austria comes from raw sugar processing). It was particularly popular with foresters, hunters and later with winter sports enthusiasts as a warming drink after a day in the cold.

Northern Germany: The alcoholic hot drink Grog is well known here! Grog is traditionally made from rum, sugar and hot water. The North German grog corresponds to the English 'punch' and can be prepared either hot or cold.

I feel so groggy today!

Today, this expression means that you feel exhausted, but originally it referred to the feeling of having drunk too much grog. And among boxers, the expression meant being groggy or staggering.

Today, the combination of rum and tea is experiencing a small renaissance. Whether as a warming companion in winter or as a light iced tea cocktail in summer - the variety of teas and rum styles allows for ever new combinations. Rum and tea is an exciting approach, especially for beginners, as the flavours are lighter and more accessible than pure rum.

Black tea (e.g. Assam, Ceylon or Darjeeling):
Malty, fruity and sometimes slightly smoky - goes perfectly with strong, mature rums with notes of caramel, vanilla and dried fruit.

Green tea: (e.g. jasmine tea or Sencha)
Fresh, floral and fruity - harmonises particularly well with light, fruity rums with pineapple, citrus or coconut flavours.

Spiced tea / chai:
Spicy and sweet with cinnamon, cardamom and ginger - ideal in combination with a spiced rum, which picks up and enhances the spicy notes.

Rum and tea are not only a pleasure in winter, but also a refreshing combination on warm days. A chilled rum iced tea combines the fruity notes of light rum with the fine flavours of green tea, as it is light and tangy and therefore an ideal alternative to classic cocktails in summer. If you prefer something a little more unusual, you can also refine the iced tea with mint, ginger or fresh fruit.

In the cold season, the combination of rum and tea shows its warming side. Strong rum punches or a traditional hunter's tea, flavoured with winter spices such as cinnamon, cloves or orange peel, are popular. Rum tea also goes perfectly with desserts such as apple strudel, chocolate or savoury pastries.

The combination of tea and rum also has a long tradition in the Caribbean and the British Empire. This is where the rum punch originated, which was often made with black tea or green tea. A punch made from spiced rum, black tea, a little citrus juice and spices is particularly exciting, either served hot to warm you up or chilled as a refreshing summer cocktail.

Ingredients (for 4 glasses):

• 500 ml black tea (e.g. Ceylon)
• 8 cl spiced rum
• 1 orange (juice and zest)
• 1 cinnamon stick, a little freshly grated nutmeg
• 2 tbsp brown sugar

Preparation:
Mix the hot tea with the orange juice, cinnamon stick and sugar in a pan. Leave to infuse briefly, then add the rum and round off with nutmeg. Pour hot into glasses.

Variation: On hot summer days, leave the punch to cool, add ice cubes and serve with orange slices - refreshing and flavoursome at the same time.

While tea was traditionally drunk hot in Europe, the refreshing variant of iced tea was discovered in the USA at the beginning of the 20th century. It quickly became a summer classic. In the Caribbean and coastal cities, this trend was soon combined with rum - an obvious combination that unites lightness and tropical flavours. Today, rum iced tea is a modern, uncomplicated drink for hot days that can be customised with fruit and herbs.

Ingredients (for 1 glass):

• 200 ml cold green tea (e.g. Sencha or jasmine tea)
• 4 cl light-coloured, fruity rum
• 2 cl sugar syrup
• Juice of half a lime
• ice cubes

Preparation:
Pour all the ingredients into a highball glass with ice cubes and stir well. Garnish with a slice of lime.

Tip: The drink is particularly flavoursome if you infuse the tea with a little mint or ginger.

Especially in Austria and southern Germany, hunter's tea is a traditional drink during the cold season. Black tea is infused with Inländer rum and flavoured with spices such as cinnamon, cloves or orange peel. After a long day of skiing or in frosty temperatures, this tea provides warmth. It is not for nothing that hunter's tea has been an integral part of mountain hut culture for generations.

Good to know: The original "Jagertee" is registered as a protected name

Interesting to know: The original "Jagertee" is registered as a protected name and is spelt without an ä. This spelling without the umlaut is the usual one for Bavaria and Austria.

Ingredients (for 2 cups):

• 250 ml strong black tea (e.g. Assam)
• 4 cl domestic rum or strong brown rum
• 1 tsp sugar or honey
• 1 piece of orange peel
• 1 cinnamon stick, 2 cloves

Preparation:
Brew the tea fresh and pour it hot into a teapot. Add the orange peel, cinnamon stick and cloves and leave to infuse for a few minutes. Then add the rum and a little sugar or honey. Serve hot.

Pleasure tip: Traditionally, hunter's tea is served in glasses with handles - ideal after a winter walk or as a mountain hut drink.

Grog is a classic hot drink that was particularly popular on the north German coast and on sea voyages. It originated in the British navy: in the 18th century, Admiral Edward Vernon had the sailors' rum diluted with hot water to curb excessive alcohol consumption. Later, sugar was added - and tea in the north, making the grog a warming companion in wind and weather.

Ingredients (for 1 glass):

• 200 ml hot black tea or water
• 4 cl brown rum
• 1-2 tsp sugar or rock candy

Preparation:
Pour hot water or tea into a heat-resistant glass, stir in the sugar and add the rum. Stir briefly and serve immediately.

Pleasure tip:
A genuine North German grog is often prepared quite simply with water, rum and sugar. However, black tea gives it more flavour and depth - perfect for stormy autumn and winter evenings.