Your Next Big-Batch Go-To: Pineapple Hibiscus Punch
Combine the flavors of pineapple, hibiscus, ginger and cilantro in this cocktail that takes from-scratch elements and makes them big enough for a party with ease.
Make this batch cocktail 8 hours before your party, then keep it chilled until you're ready to serve.
- 8 hibiscus tea bags
- 5 cups water
- 4 cups pineapple juice
- 1.5 cups white rum
- 8 cilantro sprigs, for garnish
- pineapple chunks, skewered, for garnish
- 8" piece of fresh ginger
- 1 cup sugar
- 1 cup water
Create Ginger Simple Syrup
Peel the ginger and slice it into very thin pieces. Smash the pieces with the end of a knife, and add to a medium sauce pan. Add sugar and 1 cup of water. Bring to a boil, lower the heat, then simmer for about 10 minutes, covered. Let sit for 30 minutes to infuse syrup with ginger flavor. Once cool, strain the ginger out of the syrup mixture and into an airtight container.
Steep Hibiscus Tea
Meanwhile, bring remaining 5 cups of water to a boil. Once boiling, turn off the heat, add hibiscus tea bags and cover. Steep for 10 minutes. Remove tea bags and pour into an airtight container. Chill until cold, about 30 minutes.
Mix It Up
When it's time to party, layer your punch with rum, ginger simple syrup, hibiscus tea and pineapple juice. Stir to combine.
For individual servings, fill highball glasses with one large ice cube, then top with punch. Garnish with cilantro sprigs and a skewer of pineapple chunks.