Pina colada punch

Yield: 6 servings

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