Pina Colada Punch
By: Anonymous
Published: Friday, January 1, 2010 - 11:13pm

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

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.