Turn a traditional POG juice into an exciting Hawaiian Cocktail! This holiday punch will delight your guests and add a little tropical flair to your dinner party this week.
Aloha! As many of you already know, I’ve been in Hawaii the last couple weeks. Some friends of ours decided to get married on Maui and we just HAD to go. Honestly, I wish more of my friends would get married in Hawaii. …If you have wedding plans in some tropical paradise and are looking for a matron-of-honor, I’m your girl.
Thanks to my wonderful parents, the kids stayed home and my hubby and I had some desperately needed alone time. Here are some of the beautiful views we experienced in a calm child-free environment.
One of our goals was to take in as much local food as humanly possible. (Serious resolutions coming in January.) Although we had plenty of hoity-toity spaghetti-strap dinners, we also hit all the dives known to draw locals.
It seems like EVERY restaurant in Hawaii serves a beverage called POG. That is, Passion Fruit-Orange-Guava juice, for us mainlanders. After tasting POG juice, my mind was an explosion of ideas. Of course it tastes great on it’s own, but POG could be more. So much more.
You can buy premixed POG on every island in Hawaii, but mainlanders will most likely have to mix it themselves.
POG Juice: 2 parts Passion Fruit Juice, 2 parts Pink Guava Nectar, 1 part Orange Juice.
Dazzling goblets from Villeroy & Boch.
To turn this exotic fruity beverage into the perfect holiday punch, I simply added Malibu Rum (coconut flavored) and Champagne. For a kiddie cocktail you could add ginger ale or club soda.
This Hawaiian Cocktail is a new favorite in our house and a sure hit at our Christmas gathering next week. Forget “Let it Snow,” we’ll be singing “Mele Kalikimaka” all evening long!
Hawaiian Cocktail ~ POG Punch
Yield: 10 servings
Prep Time:5 minutes
POG Juice :
3 cups Pink Guava Nectar (juice)
3 cups Passion Fruit Juice
1 1/2 cups Orange Juice
For the POG Punch Hawaiian Cocktail:
7 1/2 cups POG juice
10 oz. Malibu Rum
750 ml. bottle of dry champagne
Fresh tropical fruit to garnish
In a large punch bowl, mix the ingredients for the POG juice.
Add the rum and champagne and garnish with fresh tropical fruit. Add ice if needed.
To make by the glass, mix 3/4 cup POG, 1 oz. Malibu Rum and 1/3 cup champagne. Stir and add ice.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
More Brilliant Beverage Ideas:
Frost Bite Mocktail ~ The Little Kitchen
Negroni Italian Cocktail ~ Bell’ Alimento
Vermontucky Lemonade ~ Smitten Kitchen
Cranberry Ginger Mulled Wine ~ All Day I Dream About Food