Ingredients

• ice water
• lime wedge
• 1/4 whole pineapple, cut into 12 triangles
• 1 cup granulated sugar
• 4 cinnamon sticks, broken
• 1 cup water
• 4 cups coconut puree
• 12 ounces fresh pineapple juice
• 750 milliliters bottle silver rum
• 2 ounces tiki bitters, prefer Bittermans
• 8 ounces cinnamon syrup
• 8 ounces lime juice
• 2 limes, cut into wedges for garnish

Instructions

1. For the Ice Ring:.

2. In the bottom of the ring mold, alternate lime wedges and pineapple triangle. Cover with ice water and freeze for 1 hour to hold fruit in place.  Top with more ice water and freeze overnight.

3. For the Simple Syrup:.

4. In a small saucepan, bring sugar, cinnamon, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight. Strain and reserve cinnamon sticks. Will keep refrigerated for one month.

5. For the Punch:.

6. In a large bowl or pitcher, whisk together the coconut puree and pineapple juice to loosen the coconut puree. Whisk in remaining punch ingredients and transfer to a punch bowl. Unmold ice ring by quickly dipping into warm water. Float ice ring in punch.

7. Ladle into tea cups, small coffee, or small/single rocks glass. Garnish with lime wedge and cinnamon stick. Serve.