If you're entertaining over the festive season, a punch is one of the easiest category of drinks to make for a crowd. Like most cocktails, stories abound as to how it came about, but most are in agreement that it traditionally consists of spirit, citrus, sugar, water and spices. Today, most punch recipes still hold true to that configuration. Our concoction was inspired by a spiced ginger beer that Aussie brand Bundaberg brought out for Christmas and being big fans of the Plantation Pineapple Rum, we simply had to do something to combine the two!
Ingredients (serves 10)
- 450ml Plantation Pineapple Rum
- 300ml brandy (we used the Redlands XO Brandy)
- 150ml lemon juice
- 150ml agave nectar
- 300-600ml Bundaberg Spiced Ginger Beer
Combine all ingredients except for ginger beer in the vessel of your choosing and chill for at least an hour before serving.
Just before serving, put mixture in bowl with ice (the bigger the ice, the better to prevent fast dilution). Pour ginger beer and stir to combine.
Ladle into individual glasses to serve.