I found the original recipe on the Rum Doods website. I changed it by adding a 1/2 part of spiced rum, using Earl Grey instead of plain Black Tea, replacing the blackstrap with a flavorful gold rum from Jamaica and the amber with a white Cruzan rum.
1 part Fresh Lime Juice
1 part Fresh Lemon Juice
2 parts Cinnamon Syrup (1:1)
1 part Gold Rum (Blackwell Fine Jamaican Rum)
2 parts White Rum (Cruzan)
4 parts Iced Black Tea (Earl Grey – loose tea)
1/2 part Spiced Rum (Kraken Spiced Rum)
Serve in a punch bowl with a large block of ice. Float cinnamon sticks and frozen lemon and lime wheels. Ladle over rocks with a cinnamon stick and a dash of Aromatic bitters.
This is truly refreshing and strong. The sweetness of syrup is balanced by the tartness of the lime and the lemon and the spiciness of the cinnamon. The citrus juices play off of the bergamot orange creating a wonderful pairing, each enhancing the characteristics of the other. No particular rum takes the lead, while the spices of the Kraken are detected faintly on the finish. This is a punch that does not take long to make, can easily be adjusted to taste and used as a springboard for experimentation with different teas and rums.