Thai Pineapple Punch - cooking recipe
Ingredients
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8 medium pineapple
1/2 c. lemon juice or lime juice
1/4 c. maraschino cherry juice
3 c. sugar
1 c. water
1 c. hot water
2 jiggers dark rum (Black Seal)
2 jiggers dry gin
2 jiggers bourbon
8 sprigs mint
8 maraschino cherries
1 orange, cut into 8 wedges
4 lb. ice cubes
Preparation
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Boil 1 cup water and sugar until a thick syrup is formed. Strain.
Set aside to cool.
Using a pineapple cutter, cut each pineapple into the shape of a bowl.
Chop pineapple pulp into fine pieces. Pour over the hot water.
Squeeze pineapple pulp.
Strain juice.
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