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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