Gold Coast Punch


The Big Apple gets a taste of tiki with this tropically inspired, crowd-pleasing bubbly punch.

8 oz. aged rum
3 oz. pineapple juice
3 oz. fresh lime juice
2 oz. simple syrup (1:1)
2 oz. allspice syrup
Sparkling wine
Tools: shaker, strainer, punch bowl, ladle
Glass: punch
Garnish: lime wheels, edible orchids and long straws (optional)

In batches, shake all ingredients with ice cubes, except sparkling wine, and pour over an ice block into a punch bowl. Top with sparkling wine and garnish. Serve by ladling into punch glasses, or simply serve with a few long straws out of a big bowl.

Allspice Syrup: Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.

Lani Kai, New York City