Coconut rum punch

Yield: 1 Servings

Measure Ingredient
\N \N -maybe someone with MM or one of the other recipe programs would rather put them into that format. And no way am I going to try to translate the metric measurements into American ones. Some of you whiz-kids with recipe programs with that feature conversions can tackle that. As you'll see, these come from all over the world, not just from Australia.

Mark--gotta couple of question on ingredients. The rabbit recipe below calls for both red and green capsicums and birdseye chillies. I know what the latter are, but are "capsicums" what we call green or red bell peppers up here? And I *think* that what are referred to as "brown onions" are probably the one's with brownish skins that we call "yello onions" here.

And thanks for sending the papers over! I getting a kick out of not only the recipes, but also the ads and articles. A nice peek into Ozzie life.

This is a version of an old recipe from Barbados. You can use light or dark rum. One of the ingredients is simple syrup which is made by dissolving 4 parts (any measure) sugar in 3 parts of water. If you can't find a fresh young coconut, the chilled drinks cabinet in many Asian food stores contains young coconut juice, which has been frozen in plastic packs.

Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or stir with ice cubes and strain into a tall glass. Garnish with a lime leaf.

Serves 1 (lavishly).

Posted by Stephen Ceideberg; October 29 1992.

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