Pina Colada Punch Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
5 Piece: dried ginger root, bruised with spoon
5 tbsp: Light-brown sugar,
5 tbsp: Cassia bark, broken in small pieces
3 1/3 cup: Water,
10: China teabags,
3 1/3: Shredded coconut,
6 1/4 cup: Boiling water,
8 3/4 cup: Pineapple juice,
3 1/3 cup: Light rum or gin,
Crushed ice,
Maraschino cherries,
Fresh pineapple chunks,
Fresh pineapple leaves, opt
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp