- ¼ pineapple, peeled, chopped
- 40 g (¼ cup) mixed berries
- 3 strawberries
- 1 tbsp each vodka, triple sec and gin
- 60 ml (¼ cup) grenadine
- 2 tbsp port
- 2 tbsp red wine
- 250 ml (1 cup) each pineapple and orange juice
- 250 ml (1 cup) lemonade
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blend fruits, vodka, triple sec and gin in a blender until smooth. Add grenadine, port, wine, pineapple and orange juice, and blend until just combined. Divide into 4 high-ball glasses over ice and top with lemonade.
As seen in Feast Magazine, Issue 12, pg96.
Photography by Alan Benson