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.”
- 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
- 1Process 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.