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Recipe Detail Page
Minted Pineapple-Orange-Ade & Rum
Early Summer 2022
Interested in some new ways to get more from your ingredients? Incorporating some mixologist-style tricks, this refreshing, zesty punch uses as much of the fruits as possible. Orange peels are mixed with sugar for a traditional, aromatic oleo saccharum base (a mix of citrus peels and sugar) and pineapple peels infuse water before juicing the fruit for a super fresh-tasting punch.
Makes 20 punch glass–sized servings
3 mint sprigs for ice cubes, plus more for garnishing Water for ice cubes
1 large ripe pineapple
2-inch (5-cm) piece of ginger, peeled and sliced
10 allspice berries
2 cinnamon sticks
6 cups (1.5 L) water
1 cup (250 mL) granulated sugar, divided
3 oranges
10 oz dark or white rum
1. Add a mint leaf or two to each cube mould in two ice-cube trays. Top with water, immersing mint. Freeze until ice is solid, 2 to 4 hours.
2. Wash, scrub and rinse outside of pineapple thoroughly (discarding top and bottom). Cut peel from pineapple and add to a large pitcher along with ginger, allspice berries and cinnamon sticks. Top with 6 cups (1.5 L) water. Stir in 1/2 cup (125 mL) sugar. Cover and let stand at room temperature, stirring occasionally, for 4 to 6 hours, to allow flavours to infuse.
3. Meanwhile, to prepare an oleo saccharum, pull long peel strips from oranges and place in a large punch bowl. Sprinkle remaining 1/2 cup (125 mL) sugar evenly over strips. Using a muddler or the handle of a wooden spoon, muddle to release oils from orange peels. Cover and let stand, allowing flavours to infuse and sugar to dissolve, about 4 hours.
4. Meanwhile, cut and discard bitter pith from oranges and slice pineapple into long spears. Using an electric juicer, press pineapple spears and orange flesh. You should get about 3 cups (750 mL) juice in total. See TIP for juicing without an electric juicer.
5. When sugar from oleo saccharum mixture has dissolved, pour in freshly squeezed orange and pineapple juices. Fine-strain pineapple water into punch bowl as well. Add rum. Stir to mix. Fill punch bowl with one tray of prepared mint ice. Pour into punch glasses filled with more mint ice.
Makes 20 punch glass–sized servings
TIP: If you don't have an electric juicer, cut fruit into chunks and pulse in a blender until very smooth. Strain through a fine-mesh seive into a large measuring cup.