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2013 Summer Punch

Every year I publish a favorite summer punch recipe and this one should be no exception…

Inspired by a recent gathering at my friend Kasey’s house, I went ahead and made this cocktail last night for a BBQ at my house. Refreshing, light and flat out delicious. Try it!

Rum, mint and pineapple smash

Yield: depends on how thirsty you are :-)

2 1/2 qt

Simple syrup (see note)                   1 1/2 C

Pineapple, fresh, smashed                1 lb

Mint, chiffonade                                  1/4 – 1/2 C

White rum (see note)                          2 1/2 C

Club soda                                              1 qt

1. Combine simple syrup, pineapple (and juices), mint and rum in a container and refrigerate 2 to 4 hours.

2. When ready to serve, top off with club soda and pour into a pitcher. Serve in 8 ounce mason jars with a sprig of mint to garnish.

Note: Simple syrup is made by boiling 1 part water : 1 1/3 part sugar until sugar has melted and liquid is clear. Cool and set aside until needed. I recommend using an inexpensive, but delicious rum great for mixing: Flor de Caña from Nicaragua is a good one.


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