Mixology

Try these tequila cocktails crafted by Maui’s top mixologists.

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TKO Punch!

Story by Becky Speere

When you host a party, it’s easy to spend the whole evening making cocktails for your guests instead of socializing. But Mari Howe, bar manager at Pacific’o on the Beach, has the solution: a nice Hawaiian punch. A bowl of punch is an easy, self-serve way to entertain, and this tropical concoction made with fresh-squeezed juices, cinnamon, ginger and Banks Rum is a knockout. 

“Using fresh ingredients is a labor of love,” says Howe, “but when you taste the final product, it’s worth the effort.” Happy Holidays! 

Pacific’o on the Beach

Rum Punch

Makes 20 servings 

  • 4 lemons
  • 6 ounces superfine or granulated sugar 
  • 10 ounces fresh lemon juice  
  • 10 ounces Cinnamon Syrup (See recipe.)  
  • 30 ounces Ginger Tea (See recipe.)  
  • 30 ounces fresh pineapple juice  
  • 15 ounces Banks 5 Island Rum  
  • 15 ounces Banks 7 Golden Age Rum
  • Garnishes
  • large ice block
  • grated cinnamon and nutmeg, for sprinkling 

Peel and squeeze lemons to extract juice. Store juice in refrigerator. Place peels and sugar in a large punch bowl and muddle until sugar is slightly moistened. Cover and let sit at least 1 hour. Add juice and remaining ingredients to bowl and stir to incorporate. Before guests arrive, strain to remove peels, add ice and sprinkle with cinnamon and nutmeg.  

Cinnamon Syrup

  • 5 cinnamon sticks, crushed 
  • 4 cups water 
  • 3-4 cups demerara or raw sugar, as needed 

Place cinnamon and water in a saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and strain out cinnamon. Measure cinnamon water in a large measuring cup and return to pot. Add equal parts sugar by volume and whisk until dissolved. Store in refrigerator.  

Ginger Tea  

  • 1 pounds fresh ginger, peeled and cut 
  • 36 ounces water 

Place ginger in a juicer and extract juice, or grate and strain/squeeze through a cheesecloth. Bring water to a boil. Remove from heat and add 100 grams (about a cup) ginger pulp. Steep 30 minutes. Strain and chill. Store ginger juice and remaining pulp in refrigerator for use in other recipes. 

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