The fruit makes this a vibrant coloured cocktail, perfect for a hot summer day. 





Average: 2.8 (7 votes)


  • 100 g pineapple
  • 1 ripe banana
  • ¼ small payapa
  • 1 bottle Champagne, chilled

Ginger syrup

  • 1 tbsp unpeeled ginger, grated
  • 110 g caster sugar
  • 1 vanilla pod, split and scraped

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.


1. To make the ginger syrup, combine the ginger, 250mL of water, the sugar and vanilla pod and seeds in a small saucepan and bring to the boil. Turn the heat down to medium and simmer for 15 minutes, or until a thick syrup forms. Discard the vanilla pod and set aside to cool.

2. Using a micro plane or fine grater, grate about 100 g of pineapple into a mortar and pestle. Add the ripe banana, breaking apart with fingers. Slice the skin off the papaya and use the fine grater to add to the mortar. Using the pestle, crush the fruit together.

3. Add the fruit and 3-4 tablespoons of sugar syrup to a jug. Mix. Add the Champagne and mix the fruit through. Add extra ginger syrup to taste. Pour into glasses and serve.