Pina Colada Punch

Ingredients

5 piece dried ginger root bruised with spoon
5 tablespoons Light-brown sugar
5 tablespoons Cassia bark broken in
pieces
cups Water
10 China teabags
6 1/4 cups Boiling water
8 3/4 cups Pineapple juice
cups Light rum or gin
Crushed ice
Fresh pineapple chunks
Fresh pineapple leaves (opt)

Preparation

1
Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and bring to a boil. Cover and simmer 5 minutes.
2
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.
3
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.
4
VARIATION: Add more rum or gin for a stronger flavored drink.

Tools

 



Yield:

30.0 servings

Added:

January 1, 2010

Creator:

Anonymous

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