Nick Strangeway knocked this up in Guyana and named it after master distiller George Robinson. We visited the local market for provisions a couple of days before so that Nick could get his pineapple and three-year-old rum infusing nicely.
For the infusion
1 small pineapple, peeled, quartered and thinly sliced
1ltr preferably El Dorado 3-year-plus rum
For the lime and bitter orange sherbet
5 limes zested and juice reserved
4 Seville or ordinary oranges, zested and juice reserved
1 tbsp caster sugar
For the Demerara syrup
500ml Demerara sugar
Put the sliced pineapple in a non-reactive bowl and pour over the rum. Cover with clingfilm and leave to infuse for at least 48 hours. If you are leaving the pineapple to infuse for longer you can keep it in an airtight preserving or kilner jar.
To make the sherbet, mix the zest, juice and sugar together until dissolved, and leave to stand for an hour, stirring every so often.
Make the Demerara syrup by heating the sugar and water, stirring every so often until infused; then remove from the heat and leave to cool.
To serve, mix all of the ingredients together, adding more or less of the rum and pineapple infusion to taste, and serve in a punch bowl with lots of ice.Reuse content