Title: Pina colada punch
 Categories: Beverages, Alcohol
      Yield: 30 Servings
 
      5    Piece dried ginger root,
           -bruised with spoon
      5 tb Light-brown sugar
      5 tb Cassia bark, broken in
           -small pieces
  3 1/3 c  Water
     10    China teabags
  3 1/3    Shredded coconut
  6 1/4 c  Boiling water
  8 3/4 c  Pineapple juice
  3 1/3 c  Light rum or gin
           Crushed ice
           Maraschino cherries
           Fresh pineapple chunks
           Fresh pineapple leaves (opt)
 
  Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and
  bring to a boil. Cover and simmer 5 minutes.
  
  Remove from heat and add teabags. Let stand 5 minutes, then strain
  into a bowl. In a blender or food processor, blend coconut and
  boiling water 1 minute. Let stand 5 minutes, then strain into tea
  mixture, pressing coconut to extract all moisture.
  
  Add pineapple juice and chill 1 hour. Add run or gin and stir well.
  Serve over crushed ice in tall glasses. Thread cocktail sticks with
  cherries and pineapple. Add a cocktail stick and swizzle stick to
  each glass. Garnish with pineapple leaves, if desired.
  
  VARIATION: Add more rum or gin for a stronger flavored drink.