- 250 ml Havana Club golden rum
- 3 slices of pineapple, coarsely chopped
- 2 tsp sugar syrup
- 550 ml pineapple juice
- To serve: crushed ice
- 1Combine rum, pineapple and sugar syrup in a 1.5-litre jug and stand for 30 minutes. Add pineapple juice and stir well.
- 2To serve, pour punch over crushed ice in tall glasses and serve immediately.
Note Sugar syrup is an essential bar ingredient and can be flavoured with herbs, spices or citrus. To make sugar syrup, combine an equal quantity of caster sugar and water in a saucepan and simmer until sugar dissolves. Sealed, sugar syrup will keep indefinitely in the fridge.