FEATURE RECIPE
Scorpion Bowl

Scorpion Bowl

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.”

Serves 1



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


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.


RECIPE Barry Galloway, Zuri Lounge PHOTOGRAPHY William Meppem STYLING Mia Asker

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