Entertaining

Tropical passion carafe

Name: Tropical punch recipe
Yield: 6
Ingredients: 120ml white rum; 60ml malibu; 60ml passionfruit; 180ml passionfruit; Crushed ice, to serve; Chilled lemonade, to top up; Lime slices, to serve; 250g caster sugar; 50g coconut flakes

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by Mark LaBrooy

Dec 15, 2024

Live on island time with Mark LaBrooy's tropical summer cocktail. Two of the season's most iconic flavours are the joint-hero of this delicious drink, mixing passionfruit, coconut and a few splashes of white rum and malibu for that all-important kick. Top up with some fizzy lemonade and serve with zesty slices of lime to add some festive colour.

120ml white rum
1/4 cup (60ml) Malibu
1/4 cup (60ml) Passoa passionfruit liqueur
3/4 cup (180ml) passionfruit pulp
Crushed ice, to serve
Chilled lemonade, to top up
Lime slices, to serve

Coconut syrup

250g caster sugar
1 cup (50g) coconut flakes

Method

1.

For the syrup, place sugar and coconut in a medium saucepan with 1 cup (250ml) water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes, for flavours to infuse. Set aside to cool completely. Strain into a small jug and discard solids.
2.

For the cocktail, pour rum, Malibu, Passoa, passionfruit pulp and 120ml coconut syrup into a large carafe. Stir to combine. Add crushed ice and stir again. Top with lemonade and garnish with lime.

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Recipe Notes

Store leftover coconut syrup in a jar in the fridge for up to 2 weeks. It’s great for cocktails or mocktails, or to drizzle over a sponge when making a trifle.