Pineapple Orange Punch
A punch as festive & bright as the season― @milkofthykindness brings a perfect mix of classic winter and tropical flavours to spice up your holiday menu. Best sipped in the presence of family & friends! (Serves 6-8)
Ingredients
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Method
Combine the pineapple, orange juice and the fruits in a pitcher and bowl with ginger, orange zest and cloves. Chill up to a day in advance to let the flavour marinate. Add Empress Indigo Gin and ice to the pitcher or portion to individual glasses for preference. Stir, and top it off with soda water if you like, in individual glasses. Garnish with the pineapple flowers*.
Notes
To make the pineapple flowers, preheat the oven to 200 F. Peel the pineapples and slice the fruit into wheel thinly with the core. Make 5 cuts around the edges of the wheel 1/2 inch dip to mimic petals. Place the sliced pineapples on a baking rack on top of a baking tray, and bake it for 2 hours. Mould the pineapples by placing it inside a muffin tin. Bake again until the flower is golden and dry. Store in an airtight container.
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