Ingredients
3 qt. water
5 c. sugar
2 c. pineapple juice
6 tsp. lemon juice
6 tsp. almond flavor
6 tsp. vanilla flavor
12 (2 liter size) bottles of ginger ale
Method
Sources
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Korean persimmon vinegar drink — sweet, tangy, traditional beverage
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Heat all together (except ginger ale) in a large sauce pan until sugar is dissolved. Remove from heat; cool. Divide into 4 equal batches; freeze. When ready to use, thaw slightly until slushy. The night before, put ginger ale in freezer. By the next morning, the ginger ale should be slightly frozen (slushy). Add 3 (2 liter size) bottles ginger ale to each batch of punch base. This recipe will make about 7 gallons of punch or 147 servings.