Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Blue Ocean Punch Bowl



BLUE OCEAN PUNCH BOWL
Benihana Recipe

Serves 1 quart (32 oz.) punch bowl.

2 oz. Malibu Rum
2 oz. SKYY Pineapple Vodka
4 oz. Sho Chiku Bai Sake
3 oz. Monin Blue Curaҫao syrup
2 oz. Calpico
6 oz. Tropicana Lemonade
6 oz. Dole Pineapple Juice

Garnishes
Soda water to fill
4 Orange slices
4 Maraschino cherries

Combine Malibu Rum, SKYY Pineapple Vodka, Sho Chiku Bai, Monin Blue Curaҫao syrup, Calpico, Tropicana Lemonade and Dole Pineapple Juice in a 32 oz. (quart sized) container. Shake well, date, and refrigerate until needed (shelf life of 3 days).

Fill punch bowl with ice. Pour entire premix into a bowl. Top off with soda water. Garnish with orange slices and Maraschino cherries.