Pina Colada Punch

Ingredients

5 ginger root
70 gr brown sugar
5 cassia bark
800 ml water
10 china teabags
3 3/8 coconut
1,500 ml boiling water
2,100 ml pineapple juice
800 gr rum

Instructions

Crushed ice Maraschino cherries Fresh pineapple chunks Fresh pineapple leaves (opt) Put ginger, sugar and cassia bark in a saucepan. Add two third 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.