Passion Punch

, from Issue #63. November, 2015
Photography by Manja Wachsmuth.
    Passion Punch

    Serves: 2

    INGREDIENTS

    90mls gin
    30ml peach liqueur 
    130ml ruby red grapefruit juice
    1 teaspoon lime juice
    60ml Prosecco
    To garnish
    1 grapefruit
    passionfruit pulp

    METHOD

    Pour the gin, peach liqueur, ruby red grapefruit juice, lime juice and prosecco in a jug and gently mix together. 

    To serve: Fill glasses with ice, top with punch and serve with sliced wedges of grapefruit and top with passionfruit pulp.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #122
    Check out our
    latest issue:

    Issue #122

    Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!