Patrice Plante’s Tropical Punch
This mocktail by Patrice Plante, mixologist and founder of Monsieur Cocktail, is a lovely alcohol-free option, made with fig purée, chai spices and non-alcoholic red vermouth.
Ingredients
- 1 cup (70 g) unsweetened coconut shavings
- 2 cups (500 ml) amber rum
- 4 cinnamon sticks, each 4 inches (10 cm) long, coarsely broken
- 2 star anise
- 2 tbsp fresh ginger, chopped
- 1 cup (250 ml) water
- 1 cup (210 g) dark brown sugar
- 1 tbsp (15 ml) vanilla
- 3/4 cup (180 ml) pineapple juice
- 1/2 cup (125 ml) pink grapefruit juice, freshly squeezed
- 1/2 cup (125 ml) lime juice, freshly squeezed
- 1/2 cup (105 g) sugar
- 1 tsp salt
- 1 recipe infused rum, cold
- 1 recipe tropical cordial, cold
- 3/4 cup (180 ml) spiced syrup, cold
- Ice cubes, to taste
- 2 cups (500 ml) dry sparkling wine, cold
- 1 orange, cut into halfmoon slices
- 1 pink grapefruit, cut into halfmoon slices
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- Spread the coconut shavings out on the baking sheet. Bake for 6 minutes or until golden, stirring halfway through cooking. Remove from the oven.
- Meanwhile, in a pot, bring the rum to a boil. Remove from the heat.
- Add the toasted coconut to the pot of rum. Cover and let infuse for 1 hour.
- Strain the rum through a sieve lined with two layers of cheesecloth and set over a large measuring cup or bowl. Compost the coconut. Let the rum cool.
- Cover and refrigerate the rum until completely chilled, about 4 hours. The rum will keep for 1 month in an airtight container in the refrigerator.
This mocktail by Patrice Plante, mixologist and founder of Monsieur Cocktail, is a lovely alcohol-free option, made with fig purée, chai spices and non-alcoholic red vermouth.