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Photo by Doron Gild
The Big Apple gets a taste of tiki with this tropically inspired, crowd-pleasing punch.
8 oz. gold rum (Lani Kai uses Bacardi 8)
3 oz. pineapple juice
3 oz. fresh lime juice
2 oz. simple syrup (1:1)
2 oz. allspice syrup
Tools: shaker, strainer, punch bowl, ladle
Garnish: lime wheels, edible orchids and long straws (optional)
In batches, shake all ingredients with ice cubes, except sparkling wine, and pour over an ice block into a punch bowl. Top with sparkling wine and garnish. Serve by ladling into punch glasses, or simply serve with a few long straws out of a big bowl.
For the Allspice Syrup
Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.
Lani Kai, New York City