We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
El Ponche
Holiday 2021
Named after the Spanish translation of “punch,” this tropical drink features smooth rum, nutty sherry and pineapple juice with a generous shaking of Angostura bitters, which rounds everything out with its spicy complexity. When cutting up the pineapple, remember to save the choicest leaves for a garnish.
Makes 4 to 6 drinks
1/2 cup (125 mL) aged Spanish-style rum, such as Flor de Caña 7 Year Rum Gran Reserva (LCBO 402818)
1/2 cup (125 mL) dry amontillado sherry
2 1/2 cups (625 mL) pineapple juice
1/4 cup (60 mL) strained fresh lemon juice
1/4 cup (60 mL) Simple Syrup (recipe follows)
8 dashes Angostura bitters
2 cups (500 mL) ice cubes, plus more for serving
5 thin slices lemon
5 thin pineapple wedges, plus more for garnish
Pineapple leaves for garnish
1. Pour rum, sherry, pineapple juice, lemon juice, Simple Syrup and bitters into a 64 oz (1.89 L) glass pitcher. Cover and refrigerate for up to 24 hours.
2. When ready to serve, add ice to pitcher. Add lemon slices and pineapple wedges. Lightly stir.
3. To serve, strain into chilled hurricane glasses filled with ice. Garnish with pineapple wedges and leaves.
Makes 4 to 6 drinks
SIMPLE SYRUP
Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate for up to 1 month.
Makes 1 1/2 cups (375 mL)
