Island Holiday - cooking recipe

Ingredients

For the Ice Ring
ice water
lime wedge
1/4 whole pineapple, cut into 12 triangles
For the Cinnamon Syrup
1 cup granulated sugar
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

Preparation

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.