Coop's Cherry Luau Recipe

Chill and measure

Chill all juices and sparkling water ahead of time. Measure out orange juice, mango nectar, pineapple juice and grenadine. Drain maraschino cherries in a fine strainer and set aside. Slice oranges into 6 thin rounds for garnish.

If you prefer a sweeter punch, mix the maraschino cherry syrup or light simple syrup with the juices now; otherwise omit.

In a large pitcher or punch bowl (about 2–2.5 quart capacity), combine 2 cups fresh orange juice, 1 cup mango nectar, and 1 cup pineapple juice. Stir gently to combine.

Add 3 tablespoons grenadine: pour it slowly down the side or in the center and then gently stir once or twice to create a gradient pink/orange hue. Adjust grenadine to taste if you want it sweeter or more intensely colored.

If using, stir in 2 tablespoons maraschino cherry syrup or light simple syrup now to balance acidity. Taste and adjust sweetness.

Add 1 cup chilled sparkling water just before serving to preserve bubbles; stir gently to incorporate.

Fill a large punch bowl or individual glasses with crushed ice or ice cubes (about 4 cups total distributed).

Pour the prepared punch over the ice, leaving space at the top of the bowl or glasses for garnish.

Top the punch with the drained maraschino cherries: thread 2 cherries on small cocktail picks or simply float 2 cherries per serving on top. Reserve a few cherries to cluster in the center for a 'party of cherries' look.

Garnish each glass or the bowl rim with fresh orange slices and optionally a mint sprig.

Serve immediately so the sparkling water stays bubbly. Stir gently in the bowl between servings to redistribute flavor and cherries.