“The easiest way to create a punch is to base it around one bottle of hard liquor,” explains Dalton Bedard, the bar manager at Charlie Park in Tallahassee, Florida. He prepares a batch-cocktail spin on the Jungle Bird, where he taps Plantation Pineapple Rum, a richly fruity spirit that he considers one of his favorites, especially for Tiki-style drinks. The coconut water, lime juice, and simple syrup bring balance to the bitterness, while the Angostura bitters bring an unexpected brightness to round it all out.
recipe 
yields
Serves 20
1 (750-milliliter) bottle Plantation Rum
⅔ cup Capelletti
⅔ cup Carpano Bitter liqueur
2 cups pineapple juice
1 cup coconut water
1 cup lime juice
1 cup simple syrup
1 ounce Angostura bitters
1 lemon, sliced into wheels
4 cinnamon sticks
Ingredients
steps
In a punch bowl, stir together all ingredients with ice until chilled. Garnish with lemon wheels and cinnamon sticks.
Date Published: 05.21.22
share
- Created by Dalton Bedard, bar manager of Charlie Park, Tallahassee
