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Black and Tan

Ingredients

• 300ml lemon juice
• 300 ml castor sugar
• 750ml Irish stout (chilled)
• 750ml (1 btl) Champagne (chilled)

Directions

1. Combine lemon juice and sugar and mix until sugar is fully dissolved.
2. Add block ice. 
3. Slowly add Irish stout. Top with Champagne
4. Serve in flutes or cocktail glasses, with fruit of your choice as garnish. 

Bombay Punch

Ingredients

• 125 ml oleo saccharum **
• 1 cup (250 ml) strawberries, sliced
• 1 cup (250 ml) lemon wheels
• 1 cup (250 ml) orange wheels
• 1 cup (250 ml) fresh pineapples, in pieces
• 375 ml brandy
• 375ml sherry
• 375 ml Madeira
• 2.5 btls Champagne
• 750 ml sparkling water

Directions

1. Combine oleo saccharum, fruit, brandy, sherry and Madeira in a punch bowl. At this stage, you can let it sit in the fridge for extra flavour.
2. Add block ice.
3. Top with champagne and sparkling water.
4. Serve in punch glasses, making sure each glass has some fruit. 

Crimean Cup a La Marmora

Ingredients

• 350ml orgeat 
• 150ml Jamaican rum
• 150ml Luxardo Maraschino Liqueur
• 200ml brandy
• 1 btl (750ml) Champagne
• 1 btl (750ml) sparkling water

Directions

1. Combine orgeat, rum, maraschino liqueur and brandy in punch bowl.
2. Pack bowl with pebble or shaved ice.
3. Top with champagne and sparkling water.
4. Garnish with fruit of your choice. 

Punch a La Romaine

Ingredients

• 1 btl Italian Champagne
• 1 btl Flor de Cana 12 Year Old Rum
• 60 ml Angostura Aromatic Bitters
• 2L blood orange -  lemon granita
• 2L Italian meringue 

Directions

1. In an ice cold bowl add blood orange & lemon granita (ice) and bitters
2. Fold in Italian meringue
3. Top with rum and champagne.
4. Mix gently until at perfect frothy and frozen.