Barry Galloway, of Brisbane’s new Zuri Lounge, nominates the Scorpion Bowl as his hot summer pick. “If you’re planning a Tiki party or luau, this fruity libation will make it maita’i roa (Tahitian, they say, for ‘very good’). You need freshly squeezed juices and novelty glassware, such as half-coconuts.”

Ingredients

500 ml Bacardi Carta Blanca rum

100 ml brandy

600 ml orange juice

400 ml lemon juice

100 ml amaretto

To serve: orange, lemon and lime slices, and mint springs

Method

Main

1.Process all ingredients in a blender with ice until smooth, pour mixture into a Tiki bowl or jug. Garnish with citrus slices and mint sprigs and serve.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Mia Asker

Ingredients

Method

Main

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