This easy brunch punch has the flavors of cinnamon, cardamom, and ginger combined with pineapple and brandy!
It stores nicely in quart mason jars to chill until you are ready to serve or take it along to your next cocktail-friendly potluck.
Just before the end of last year, I met up with a group around here that has grown to be what you’d call my tribe. We all run small businesses. Some in the form of service-based contract and freelance work and others by producing artisan home goods, decor, and food. We’ve been meeting for a while now as part of our local Rising Tide Society group, but a few of us who try to regularly attend have added some more business-focused meetings to encourage each other to set and reach goals.
This meeting was to set up our business plans and earning goals for 2019 along with the steps we planned to use to achieve them. But it was also the end of the year, so we needed to do a little celebrating. We agreed on a potluck along with some brunch-friendly cocktails to help.
Way back at Expo West earlier this year King Floyd’s Bar Provisions gave me a sample pack of their bitters so I decided to pull them out and experiment with a punch to take to our meeting. A spiced punch with brandy, cinnamon flavored vodka, and pineapple juice. Their cardamom and ginger bitters were the perfect dash to give it more of that seasonal spiced flavor.
I poured it into two quart mason jars for transport. It can be chilled and served without ice or served over ice, whichever you prefer.
Spiced Pineapple Brandy Brunch Punch
Makes 6 to 8 servings
INGREDIENTS
46 ounces pineapple juice
8 ounces orange juice
2 ounces lime juice
8 ounces brandy
3 ounces cinnamon vodka or liqueur
5 dashes each cardamom and ginger bitters, more if desired
PREPARATION
Stir together the pineapple juice, orange juice, and lime juice in a large pitcher or bowl. Add the brandy and cinnamon vodka. Stir well. Add the dashes of bitters.
Pour into two quart mason jars and chill until ready to serve as is or over ice. Stir or shake before serving.
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