Pina colada punch

Yield: 6 servings

Measure Ingredient
1 \N Piece dried ginger root, bruised with spoon
1 tablespoon Light-brown sugar
1 tablespoon Cassia bark, broken in small pieces
⅔ cup Water
2 \N China teabags
⅔ \N Shredded coconut
1¼ cup Boiling water
1¾ cup Pineapple juice
⅔ cup Light rum or gin
\N \N Crushed ice
\N \N Maraschino cherries
\N \N Fresh pineapple chunks
\N \N Fresh pineapple leaves (opt)

Put ginger, sugar and cassia bark in a saucepan. Add ⅔ cup water and bring to a boil. Cover and simmer 5 minutes.

Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture.

Add pineapple juice and chill 1 hour. Add run or gin and stir well.

Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired.

VARIATION: Add more rum or gin for a stronger flavored drink.

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