Pineapple Rum Punch with Absinthe

Makes roughly 1.8 litres or 12 x 150 ml servings

  • 700 ml pineapple rum*
  • 120ml lemon juice
  • 120ml lime juice
  • 190ml sugar syrup**
  • 650ml soda water
  • 20ml absinthe

Garnish: Pineapple rum chunks, lime wheels and mint

Method: Mix in a punch bowl or jug, over ice, and serve with the fruit and mint garnishes.

*pineapple rum: Peel, core and chop up a ripe pineapple.  Put the chunks in a Kilner jar, cover with 70cl rum (golden or dark ideally) and leave to infuse for 24 hours.  Strain and use within 24 hours.  Reserve the pineapple chunks for the garnish.

** Simple Syrup: To make 500ml sugar syrup: dissolve 500g white sugar into 250ml water over a low heat and leave to cool.  Bottle and store in the fridge

From Everything You Need to Know About How to Make All The Drinks That Matter by Alice Lascelles, published by Quadrilla at £16.99 Instagram: @alicelascelles

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