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Pina Colada Punch



Yield 30 Servings
5 piece ginger root,Dried
-bruised wi,th spoon
5 T light-brown sugar
5 T cassia bark,broken in small
- pieces
3 1/3 c water
10 china teabags
3 1/3 coconut,Shredded
6 1/4 c water,Boiling
8 3/4 c pineapple juice
3 1/3 c light rum (or gin)
1 ice,Crushed
1 maraschino cherries
1 fresh pineapple chunks
1 fresh pineapple leaves (opt)


Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and bring to a boil. Cover and simmer 5 minutes.
Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture.
Add pineapple juice and chill 1 hour. Add run or gin and stir well. Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired.
VARIATION Add more rum or gin for a stronger flavored drink.













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