by Chef Murph
Pina Colada Punch
1 (20 oz.) can crushed pineapple
2 (15 oz.) cans cream of coconut
1 (46 oz.) can pineapple juice, chilled
1 (32 oz.) bottle club soda, chilled
2 c. light rum (optional)
In a pitcher, add pineapple juice, cream of coconut and crushed pineapple. Refrigerate until ready to use.
Before serving, add the club soda and rum. Stir and serve over ice.
Garnish each glass with an orange slice & a maraschino cherry.
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