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 actually possible to trace the history of written recipes way back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Moving on, there are some recipe books published in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is served today, but rather accounts of the types of food cooked for the rich and powerful. By the advent of the 1900s, recipe books are in great demand, as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this Pina Colada Punch recipe.
