This drink was a staple at the Washington, DC church I attended as a kid. Don Robinson-- now Rev. Robinson--was an active member of the community and was therefore responsible for coordinating many parties and events. No matter who made the food, he always made the drink. All us kids would clamor around to watch him make it. 1 gallon apple cider, 1/2 gallon orange juice, and 2 two liter bottles of ginger ale would be impressively poured into a big punch bowl. Then the exciting part: 1 lg can of frozen pineapple juice, to keep it chilled. And then the party started! I always thought the punch tasted best toward the end, when the pineapple juice was mostly melted and made up a higher percentage of the punch.
My version reflects this preference, by reducing the other ingredients. I also sub the ginger ale for a lime leaf infused ginger syrup and soda water. I like how it is kind-of Northeast harvest party meets Southeast Asian luau. —Anitalectric
I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!