Isla Bonita Punch (Sparkling Pineapple-Rum Punch) Recipe

• 2/3 cup (160ml) water
• 2/3 cup (130g) sugar
• 2 vanilla bean pods, split, seeds scraped
• 80 fresh mint leaves (from 2 to 3 large bunches)
• 3/4 cup Vanilla Simple Syrup (6 ounces; 180ml)
• 9 ounces (270ml) freshly squeezed pineapple juice (from about 2 medium ripe pineapples)
• 3/4 cup freshly squeezed juice (6 ounces; 180ml) from about 6 limes
• 2 1/4 cups white rum (18 ounces; 540ml), such as Don Q Cristal
• 1 1/2 cups chilled dry sparkling wine (12 ounces; 360ml)
• Lime wheels, mint leaves, and large ice block or large ice cubes, for garnish

1. At least 5 hours before you plan to serve the punch, freeze ice in large-cube trays or a large sealable container that can fit inside your serving vessel. If desired, line bottom of container with thinly sliced lime wheels before freezing.
2. Combine water and sugar in a saucepan with vanilla pods and seeds. Cook over medium-high heat, stirring to dissolve sugar, and bring to a simmer, then remove from heat. Fine-strain into a resealable container, discarding pods. Syrup can be refrigerated up to 1 week.
3. Add mint and Vanilla Simple Syrup to a large measuring cup or bowl with a pour spout. Muddle gently to bruise mint and release flavor. Add pineapple juice, lime juice, and rum, then strain through a fine-mesh strainer into serving vessel. Punch can be covered and refrigerated up to 2 hours at this point, or you can proceed immediately to step 4.
4. When ready to serve, stir again, then add chilled sparkling wine and ice block or large cubes. Garnish bowl with lime wheels and mint leaves and ladle punch into ice-filled glasses.

water, sugar, vanilla bean pods, mint, vanilla simple syrup, freshly squeezed pineapple juice, freshly squeezed juice, white rum, sparkling wine, wheels

Taken from www.seriouseats.com/recipes/2016/12/isla-bonita-sparkling-wine-pineapple-rum-punch-recipe.html (may not work)