serves
6-10
difficulty
Easy
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
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.
