Yet another punch recipe from expert mixologist Steven “Crusher” Cross, the ruler of the bar at the fine Halifax dining establishment, 2 Doors Down . Created at the Saltscapes Expo 2018 and presented at the Select Nova Scotia stage paired with the excellent creations of Chef Andrew Farrell.
INGREDIENTS (Enough for a small summer get-together with fine friends)
- 1 cup (236 ml) Hibiscus Tea simple syrup
- 6 cups (1.4 litres) of Pineapple juice
- 1 cup (236 ml) of freshly squeezed lemon juice
- 2 cups (472 ml) of fresh pineapple cut into chunks
- 750 ml Ironworks Bluenose Rum
- 20 dashes of Angostura Bitters
- 1 litre (4 cups) of fizzy water
HIBISCUS TEA SIMPLE SYRUP
- In a medium sized pot, stir the loose tea into 1 cup of water.
- If you use loose tea, use 2 tablespoons …if using bags open and dump 4 bags into water.
- Turn the heat to medium-high, and let the water come to a simmer.
- Stir in 1.5 cups sugar until sugar dissolves.
- Turn off the heat and let the simple syrup sit until cool.
- Remove and strain syrup through fine strainer or cheesecloth.
- Mix together the syrup, rum, pineapple juice, lemon juice and 2 cups of cold water.
Chill for at least 30 minutes, until quite cold.
- Before serving, top the punch with pineapple chunks.
- Add the fizzy water all at once to the punch bowl, or allow each guest to top off their own glass.
- You can make the punch ( syrup + rum + juices + water) up to 1 day ahead, and chill in the fridge until ready)
- Add bitters once punch is ready to serve. Stir in before adding any pineapple chunks or fizzy water.