CW food writer Fiona Williams shares two tipples and a luscious mocktail to say cheers this festive season!
Pineapple rum punch
This is an edited extract from Chefs Host Christmas Too by Darren Purchese, published by Hardie Grant Books, $29.99. Available where all good books are sold.
- 50g caster (superfine) sugar
- 50ml water
- 1kg pineapple flesh
- 500ml (2 cups) spiced rum
- 75ml Malibu
- Crushed ice
Boil the sugar and water in a saucepan over low heat, stirring constantly until the sugar dissolves. Bring to the boil, then remove the pan from the heat and allow the syrup to cool.
Blitz the sugar syrup and pineapple flesh in a blender for a few minutes until super smooth.
Strain the juice into a bowl and add the rum and Malibu.
Fill tall glasses with crushed ice and top with the punch.
Long Island iced tea
Images and recipes from New York Capital of Food by Lisa Nieschlag and Lars Wentrup, Murdoch Books, $39.99. Photography by Lisa Nieschlag and Julia Cawley.
Makes 2 long drink glasses
- 40ml gin
- 40ml vodka
- 40ml white rum
- 20ml Triple Sec
- 40ml (2 Tbsp) freshly squeezed orange juice
- 20ml (1 Tbsp) freshly squeezed lemon juice
- 4 ice cubes
- Crushed ice
Pour the gin, vodka, rum, Triple Sec, orange and lemon juices into a cocktail shaker, add the ice cubes and shake well for 10–15 seconds.
Fill the glasses about a third full with crushed ice. Pour the cocktail on top through a cocktail strainer. Fill up with cola and serve immediately.
Recipe courtesy of Australian Mangoes | www.mangoes.net.au
- 2 mangoes (pureed)
- 1 tin coconut milk
- 400ml pineapple juice
To make the mango puree, peel and dice ripe mangoes and blend until smooth. Mix all ingredients and serve immediately.