{"collection":"recipes","slug":"1726330319079-liliko-i-rum-punch-medley","cid":"bafkreica7ejfv6m2s5ioteb7dj4cilkxwjkthuejug25uxjf7tqjurq6ae","title":"Liliko'i Rum Punch Medley","excerpt":"A tropical rum punch blending pineapple, passion fruit and three rums with homemade pineapple rose syrup.","body":"**Yield:** 2 servings\n\n## Ingredients\n\n### Rum Punch\n\n| Ingredient        | Amount / Weight | Note                              |\n| ----------------- | --------------- | --------------------------------- |\n| Fresh pineapple   | 1/2 cup         | Muddled with Meyer lemon          |\n| Meyer lemon       | 1               | Divided, juice and segments used  |\n| Passion fruits    | 2               | Pulp scooped out                  |\n| Fresh lime juice  | 1/2 lime        | Juice used                        |\n| Grenadine         | 1 capful        | Adjust to taste                   |\n| Light rum         | 1 oz            |                                   |\n| Dark rum          | 1 oz            |                                   |\n| Spiced rum        | 1 oz            |                                   |\n| Apricot brandy    | 1 oz            |                                   |\n| Aperol            | 1 capful        | Optional                          |\n| Bitters           | Dash            |                                   |\n| Balsamic vinegar  | Dash            | High-quality, aged                |\n| Frozen cantaloupe | 1/2 cup         | Used in place of ice for shaking  |\n| Ice               | As needed       | Serve over ice in chilled glasses |\n\n### Pineapple Rose Syrup\n\n| Ingredient            | Amount / Weight | Note                         |\n| --------------------- | --------------- | ---------------------------- |\n| Fresh pineapple cubes | 1/2 cup         | Muddled                      |\n| Meyer lemon           | 1/2             | Juice and segments used      |\n| Honey (or sugar)      | 1/4 cup         | Adjust to taste              |\n| Water                 | 1 cup           |                              |\n| Rose tea              | 2-3 tea bags    | Brewed directly in the syrup |\n\n## Steps\n\n### To prepare the Pineapple Rose Syrup:\n\n1. In a small saucepan, muddle 1/2 cup fresh pineapple with the juice and segments from half a Meyer lemon.\n2. Add 1/4 cup honey (or sugar) and 1 cup water, bringing the mixture to a gentle simmer over medium heat.\n3. Once simmering, add 2-3 rose tea bags directly to the saucepan and let steep for about 5 minutes.\n4. Remove the tea bags, continue simmering for another 5 minutes, then strain the syrup to remove the pineapple solids. Set aside to cool.\n\n### To make the Rum Punch:\n\n1. In a shaker, muddle the remaining fresh pineapple with the pulp of 2 passion fruits, the juice of the other half of the Meyer lemon, and the juice from half a lime.\n2. Add a capful of grenadine, light rum, dark rum, spiced rum, apricot brandy, and a capful of Aperol (if using).\n3. Add a dash of bitters and a dash of balsamic vinegar for added depth.\n4. Instead of ice, add 1/2 cup of frozen cantaloupe to the shaker and shake vigorously to chill the drink.\n\n### To assemble:\n\n1. Mix the chilled punch with the prepared Pineapple Rose Syrup.\n2. Strain the mixture into two chilled glasses half-filled with ice (or ideally, a large ice cube for slower dilution).\n3. Garnish with a pineapple slice or citrus wedge if desired.","tags":["cocktails","rum-punch","tropical","passionfruit","pineapple","meyer-lemon","spirits","recipe"],"published":true,"createdAt":"2024-09-14T09:11:00Z","updatedAt":"2025-05-23T14:09:00Z"}