Jamaican Punch
(2021 Pairings - Jamaica - Americas) From South Coast - A sweet refreshing cocktail made from mango purée, Jamaican rum, pineapple, orange and lime juices, orgeat and finished with fresh grated nutmeg, dehydrated pineapple and a skewer of tropical fruit.
Total Time: 8 hours
Servings: 1Ingredients
1 cup DOLE Pineapple Tidbits drained
¼ cup DOLE Chef-Ready Cuts Mango Cubes, pureed
2 oz. DOLE Canned Pineapple Juice
2 oz. fresh orange juice
2 oz. rum
½ oz. orgeat syrup
½ oz. fresh lime juice
1 cup ice
9 pieces DOLE Tropical Fruit drained
to garnish fresh nutmeg
3 pieces for garnish dehydrated pineapple recipe below
Directions
Dehydrated Pineapple Tidbits:
1. Place 1 cup pineapple tidbits on baking rack or pizza sheet made of mesh and place in 150°F oven or dehydrator for 5 to 8 hours until pineapple is fully dehydrated. This can be done the day before and stored for up to 5 days.
To assemble:
1. Combine puree, pineapple juice, orange juice, rum, orgeat syrup, lime juice and ice in blender and blend on medium until combined.
2. Place tropical fruit pieces on a 6 inch wooden skewer in pattern of your choice.
3. Pour drink into glass, grate nutmeg over half of top of glass, place skewer on opposite side of glass and finish with dehydrated pineapple in the center floating on top.
Note:
This drink can be served on the rocks if no blender is available by mixing first 6 ingredients together and pouring over ice. Garnish the same.
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