Say goodbye to 2015 with good friends, great food and these delicious cocktails…
passionfruit pisco punch
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
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.
Both of these delicious recipes are taken from Deborah Hutton’s cookbook, Entertaining Made Easy with Deborah Hutton, which is available online here.