Blue Lagoon Punch from ‘Tiki Drinks’
This week we’re taking a break from healthy bites to serve up a summery selection of classic beachcomber libations from Tiki Drinks: Tropical Cocktails for the Modern Bar by Nicole Weston and Robert Sharp (Countryman Press). Try making one at home and let us know what you think!
Photograph by Nicole Weston and Robert Sharp
Blue Lagoon Punch
Serves 2 to 3
Tiki drinks are always more fun when they’re shared with friends and tropical punches are made for sharing. This Blue Lagoon Punch is actually a simple pineapple and rum punch that has a dramatic azure blue color that makes you want to plunge a straw right in and drink it down. It is best when served in a big bowl—even if you don’t yet have a dedicated tiki bowl—and shared with three or four people.
2 ounces white rum
1 ounce overproof rum
1 ounce lime juice
1 ounce Orgeat
½ ounce blue curaçao
3 ounces pineapple juice
1 ounce Pineapple Syrup*
In a medium-size bowl, stir together all the ingredients.
Pour into a tiki bowl or punch bowl and fill with crushed ice. Serve immediately.
Pineapple Syrup
Makes about 1 ½ cups
8 ounces unsweetened pineapple juice
8 ounces sugar
In a small saucepan, combine the pineapple juice and sugar. Bring just to a simmer, stirring until all the sugar is dissolved. Remove from the heat and let cool to room temperature, then store in an airtight container and store in the refrigerator until ready to use.
The syrup will keep for 3-4 weeks in the refrigerator.
More tropical drinks to shake up this summer:
Mojito Cocktail Recipe from ‘The Cuban Table’
