Pina Colada Punch

• 5 pieces ginger root bruised with spoon
• 5 tablespoons brown sugar, light
• 5 tablespoons cassia bark broken in small pieces
• 313 cups water
• 10 x china teabags
• 313 cups coconut shredded
• 6 1/4 cups water boiling
• 8 3/4 cups pineapple juice
• 313 cups rum light, or gin
• 1 x ice cubes crushed
• 1 x maraschino cherries
• 1 x pineapple chunks fresh
• 1 x pineapple leaves, optional

1. Put ginger, sugar and cassia bark in a saucepan.
2. Add 23 cup water and bring to a boil.
3. Cover and simmer 5 minutes.
4. Remove from heat and add teabags.
5. Let stand 5 minutes, then strain into a bowl.
6. In a blender or food processor, blend coconut and boiling water 1 minute.
7. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture.
8. Add pineapple juice and chill 1 hour.
9. Add run or gin and stir well.
10. Serve over crushed ice in tall glasses.
11. Thread cocktail sticks with cherries and pineapple.
12. Add a cocktail stick and swizzle stick to each glass.
13. Garnish with pineapple leaves, if desired.
14. VARIATION: Add more rum or gin for a stronger flavored drink.

ginger root, brown sugar, cassia bark, water, coconut shredded, water boiling, pineapple juice, rum light, maraschino cherries, pineapple, pineapple

Taken from recipeland.com/recipe/v/pina-colada-punch-37010 (may not work)