Isla Bonita Punch (Sparkling Pineapple-Rum Punch) Recipe

Name: Isla Bonita Punch (Sparkling Pineapple-Rum Punch) Recipe
Total time: 20 min
Yield: 12
Ingredients: For the Vanilla Simple Syrup:; 2/3 cup (160ml) water; 2/3 cup (130g) sugar; 2 vanilla bean pods, split, seeds scraped; For the Punch:; 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

This fizzy, vanilla-laced pineapple punch, created by Laura Newman of Mother of Pearl in NYC, tastes luxurious and complex, but is easy to batch in advance.

To make fresh pineapple juice without a juicer, cut your pineapples into chunks and whir them in the blender, then strain the purée through a fine-mesh strainer.

The Isla Bonita: An Elegant Pineapple Punch Fit for a Crowd

Active: 20 mins

Total: 20 mins

Serves: 12 servings

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For the Vanilla Simple Syrup:

2/3 cup (160ml) water
2/3 cup (130g) sugar
2 vanilla bean pods, split, seeds scraped

For the Punch:

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

Make the Ice: 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.
For the Vanilla Simple Syrup: 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.
For the Punch: 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.
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.

Special Equipment

Muddler, fine-mesh strainer, 4-quart pitcher or punch bowl

This Recipe Appears In

The Isla Bonita: An Elegant Pineapple Punch Fit for a Crowd

Nutrition Facts (per serving)
176	Calories
0g	Fat
15g	Carbs
0g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	176
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 17mg	1%
Total Carbohydrate 15g	6%
Dietary Fiber 0g	1%
Total Sugars 13g
Protein 0g
Vitamin C 13mg	66%
Calcium 8mg	1%
Iron 0mg	1%
Potassium 75mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.