Chef's Recipes

Passionfruit and Ruby Grapefruit Punch

Australian Gourmet Traveller cocktail recipe for Passionfruit and Ruby Grapefruit Punch

By Jason Crawley
  • Serves 10
Passionfruit and Ruby Grapefruit Punch
Passionfruit and Ruby Grapefruit Punch

“Punches are the world’s oldest form of mixed drink. Researchers from The Museum of the American Cocktail have found the earliest written documentation of punch as far back as 1632. I love this summer-fun blend because you get to ram two competing flavours head-first into one another, but somehow they find agreement on meeting.” - Jason Crawley

You’ll need to start this drink several hours ahead.


  • 1 litre ruby grapefruit juice, chilled (4 cups)
  • 500 ml passionfruit purée, chilled (see note) (2 cups)
  • 75 gm caster sugar (1/3 cup)
  • 400 ml gold tequila
  • 100 ml orange liqueur, such as Cointreau
  • 60 ml pomegranate liqueur or grenadine (¼ cup)


  • 1
    Several hours ahead or the night before, freeze half of the juice in ice-cube trays.
  • 2
    Pour remaining juice, passionfruit purée and sugar into a punch bowl. Gently stir until purée is thoroughly incorporated, then add remaining ingredients.
  • 3
    Ladle punch into tumblers filled with ruby grapefruit ice cubes and garnish with reserved passionfruit seeds.


For passionfruit purée, process pulp from about 24 passionfruits (to give you 2 cups) in a food processor, then strain through a sieve, reserving some seeds for garnish.

  • Author: Jason Crawley