Thai Pineapple Punch - cooking recipe

Ingredients
    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
    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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