- serves 6-10 people
- difficulty Easy level
Ingredients
- 200 ml Havana Club Blanco
- 300 ml St Germaine elderflower liqueur
- 100 ml Aperol
- 2 tbsp Peychaud’s Bitters
- 600 ml water
- 600 ml pink grapefruit juice
- 600 ml orange juice
- orange slices, to serve
Makes 2.5 litres.
Instructions
Combine the rum, elderflower liqueur, Aperol, bitters, ice, water, pink grapefruit juice and orange juice in a punch bowl. Serve with orange slices.
Serve with
As seen in Feast Magazine, Issue 16, pg57.Photography by Brett Stevens
Cook’s Notes
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.
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