Ingredients
| 100g pomegranate arils | |
| 500g frozen pineapple | |
| 500g frozen raspberries | |
| 1.5 litres tequila | |
| 500ml dry ginger ale | |
| 1 litre pineapple juice | |
| 1 litre soda water (club soda) | |
| 350ml grenadine | |
| 3 limes, halved and juiced | |
| bunch of mint, leaves picked | |
| ice |
Get out your biggest bowl. Be it a deep salad dish, massive soup pot or mixing bowl, all are perfect vessels. This punch is all about the Ps, and the more the better. Pomegranate, pineapple… I’ll also take a… patio, maybe a… fire pit? Sure. Chuck it in, the bowl is big enough to fit it all. And yes, you are likely to have some tequila left in a bottle, but wasn’t that destined for something else anyway?
THE SUBS
POMEGRANATE ARILS berry of your choice
FROZEN RASPBERRIES berry of your choice
TEQUILA vodka
GRENADINE raspberry syrup
View the recipe collection recipe
Instructions
| 1. | Add the pomegranate arils, frozen pineapple and raspberries to a large serving jug or bowl. |
| 2. | Pour in all the liquids, including the lime juice. |
| 3. | Smack the mint and stir it all together. |
| 4. | Chill it all out with ice (the amount is up to you and your leftover vessel space). |
| 5. | Ladle in, ladle out. |
This is an edited extract
from Happy Hour Snacks
by Bec Vrana Dickinson,
published by Hardie
Grant Books. Available
in stores nationally
from 3 September.
$44.99. Photography
by Chris Chen.