Cranberry Rum Punch
Brought to you by Toast Magazine
As the weather warms up you’ll be looking out for drinks to entertain – our friends at Toast have the answer.
Serves: 4
INGREDIENTS
1 cup rum
90 ml Grand Marnier or Cointreau
1 litre cranberry juice
Juice of 2 limes
½ cup frozen cranberries
500ml lemonade
Garnish
Fresh or dried flowers
lime sliced in rounds with skin on
extra cranberries
METHOD
Mix all ingredients in a pitcher or bowl. Add garnishes as desired.
Click & Collect is the easiest way to get your hands on the boozy ingredients for this recipe. Simply order and pay online through the Liquorland website – your purchases will be waiting for you at your chosen Liquorland store.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.