5 piece dried ginger root, bruised wi, th 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
1 crushed ice
1 maraschino cherries
1 fresh pineapple chunks
1 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.
Servings: 30 servings
Pina Colada Punch Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Drink
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into ancient history, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the romans 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef describes how the cooks of his times used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Closer to modern times, we have two interesting books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including basil and coriander. These new culinary innovations led to an explosion in recipe manuscripts, some of which are now in private libraries. During the succeeding few centuries, the upper-class families of Europe competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes of the day. By the time we get to the twentieth century, cooking publications were in high demand, as a result of better eduction, people having increased free time and having more money to spend. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pina Colada Punch recipe.
