Mia Kouppa

Note from author: The recipe is named after the lyrics of one of my favourite Zac Brown Band songs.  It's a song that instantly transports me to vacation mode.  The combo of dark rum and fruit in this drink gives it a well-balanced sweetness.

• Make a simple syrup by adding the sugar to 1/2 cup (125 ml) cold water in a small saucepan over medium-high heat. Cook, stirring, until the sugar crystals have completely dissolved. Remove from heat and allow the syrup to cool completely. Place 1/4 cup (60 ml) aside for this recipe, and store the rest in an airtight container in the refrigerator for up to 1 month.
  1/2 cup granulated sugar
• Fill a large pitcher with ice. Add the rum and the reserved simple syrup. Stir to mix well. Add the pineapple juice, coconut water and thyme. Mix to combine the flavors.
  1 cup pineapple juice, 1 cup coconut water, 2 sprigs of fresh thyme, 8 oz dark rum
• Set out four to six small rocks glasses and fill each one with ice. Pour the rum punch into the glasses. Garnish each one with a sprinkle of fresh nutmeg on top and a lime wedge. Welcome to vacation mode.
  4 cups ice cubes, plus extra, grated fresh nutmeg, for garnish, 2 limes, quartered for garnish

“Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”