Island Holiday

Recipe by
READY IN: 20mins


  • For the Ice Ring
  • ice water
  • 14
    whole pineapple, cut into 12 triangles
  • For the Cinnamon Syrup
  • 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


  • 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.