Island Holiday
- Reviews 1
Ready In: 20 mins
Serves: 16
Ingredients
For the Ice Ring
- ice water
- lime wedge
- 1⁄4 whole pineapple, cut into 12 triangles
For the Cinnamon Syrup
- 1 cup granulated sugar
- 4 cinnamon sticks, broken
- 1 cup water
For the Punch
- 4 cups coconut puree
- 12 ounces fresh pineapple juice
- 750 milliliters bottle silver rum
- 2 ounces tiki bitters, prefer Bittermans
- 8 ounces cinnamon syrup
- 8 ounces lime juice
- 2 limes, cut into wedges for garnish
Directions
- For the Ice Ring:
- In the bottom of the ring mold, alternate lime wedges and pineapple triangle. Cover with ice water and freeze for 1 hour to hold fruit in place. Top with more ice water and freeze overnight.
- For the Simple Syrup:
- In a small saucepan, bring sugar, cinnamon, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight. Strain and reserve cinnamon sticks. Will keep refrigerated for one month.
- For the Punch:
- In a large bowl or pitcher, whisk together the coconut puree and pineapple juice to loosen the coconut puree. Whisk in remaining punch ingredients and transfer to a punch bowl. Unmold ice ring by quickly dipping into warm water. Float ice ring in punch.
- Ladle into tea cups, small coffee, or small/single rocks glass. Garnish with lime wedge and cinnamon stick. Serve.
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