Coconut rum punch
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Coconut rum punch
  Coconut    Rum    Punch    Australian  
Last updated 6/12/2012 1:01:13 AM. Recipe ID 24550. Report a problem with this recipe.
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      Title: Coconut rum punch
 Categories: Australian, Ceideburg 2
      Yield: 1 Servings
           Text Only
  Here, courtesy of Mark Herron in Sydney, is a series of recipes from
  Downunder.  These coconut recipes are from the Sydney Morning Herald
  9/29/92 from a cooking column titled "Raw Materials" by Meryl
  Constance. These are in an odd format, aside from being metric. There
  are no ingredient lists or amounts leading the body of the recipe. I
  considered listing the ingredients first, but++since I use a
  non-standard format++ 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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Recipe ID 24550 (Apr 03, 2005)

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