Ruben Tikis Rum Punch
Photography Nick Tresidder.
A classic rum punch from the Tiki house of legendary bar, Trader Vic’s. Tropical fruits and rum get together in a bowl to provide the perfect punch for any party. I can’t stress enough what a difference using fresh juices will make to this drink. As with cooking, it’s all about the quality of your ingredients. Take that little extra time before the party to make this punch with fresh juices and when your guests arrive they just won’t want anything else.
INGREDIENTS
2 parts Cuban-style rum
2 whole passionfruit per litre
1 part fresh pineapple juice
1 part of freshly squeezed lemon juice
Angostura bitters to taste
METHOD
Put all the ingredients into a large punch bowl and stir together (I love to use old paint buckets that I’ve sterilised beforehand to add a little humour).
Filll a separate bowl with ice. Spread some glasses around and let your guests help themselves so you can get on with enjoying your party.
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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.