Pina Colada Punch

Photo: flickr user Bludgeoner86

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

Shredded coconut

6 1/4 cups Boiling water

8 3/4 cups Pineapple juice

cups Light rum or gin

Crushed ice

Maraschino cherries

Fresh pineapple chunks

Fresh pineapple leaves (opt)

Preparation

Put ginger, sugar and cassia bark in a saucepan. Add 2/3 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.