passionfruit cocktail

Our Favourite New Year’s Eve Cocktails

Say goodbye to 2015 with good friends, great food and these delicious cocktails…

passionfruit pisco punch


passionfruit cocktail

Prep Time: 15 minutes + cooling & refrigeration | Serves 8

“Pisco is a grape brandy made in Peru and Chile that was developed by Spanish settlers way back in the 16th century. It’s worth tracking down.”


¾ cup (165g) caster sugar
¾ cup (180ml) water
¾ cup (180ml) passionfruit pulp
2 tablespoons lemon juice
1½ cups (375ml) pisco
(or white rum)
3 cups ice-cubes
3 cups (750ml) soda water
1 small lemon (120g), sliced thinly
1 passionfruit, quartered lengthways, extra
8 large sprigs mint


Stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat; cool. Refrigerate until cold.

Press the passionfruit pulp through a sieve over a small jug or bowl. Return 1 tablespoon of the seeds to the jug; discard remaining seeds.

Just before serving, combine 1 cup (250ml) of the sugar syrup, the passionfruit juice mixture, lemon juice, pisco and ice-cubes in a large jug. Add soda water, lemon slices and extra passionfruit wedges; stir gently. Serve topped with mint.

rhubarb & elderflower mojito


rhubarb elderflower mojito

Cooking time 10 Minutes + cooling | Serves 8

“This takes the popular mojito to a whole new level. Serve this pretty concoction in cool jam jars with some sweet strawberries.”


300g rhubarb, cut into 10cm lengths
2 cups (440g) caster sugar
2 cups (500ml) water
¼ teaspoon ground nutmeg
1 vanilla bean, split lengthways, seeds scraped
8 limes (720g), chopped coarsely
1 cup loosely packed mint leaves
1 cup (250ml) white rum, chilled
⅓ cup (80ml) elderflower cordial
1 cup ice-cubes
1.25 litres (5 cups) soda water, chilled


Place rhubarb, sugar, the water, nutmeg, vanilla pod and scraped seeds in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.

Strain rhubarb mixture over a bowl; reserve syrup. Keep rhubarb for another use (see tips). Place lime and mint in a large serving jug. Crush with a muddling stick or rolling pin to release the juice. Add reserved rhubarb syrup, rum, elderflower cordial and ice-cubes. Top with soda water.

Entertaining made easy deborah hutton

Both of these delicious recipes are taken from Deborah Hutton’s cookbook, Entertaining Made Easy with Deborah Hutton, which is available online here.

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