30 ml Midori
30 ml Bacardi white rum
15 ml lychee liqueur
15 ml strawberry liqueur
30 ml pineapple juice
ginger ale to top
fresh summer fruit of your choosing
Crush a few handfuls of ice in a cocktail shaker, then pour into a tall glass.
Build the cocktail over the crushed ice, starting with the Midori and Bacardi, followed by the strawberry and lychee liqueur, and pineapple juice.
Top with ginger ale, making sure there is room at the top of the glass for fruit.
Place your selection of summer fruit at the top of the glass. We have chosen pineapple, lime, strawberry and orange!
Enjoy in the shade.
Stone Restaurant and Bar has recently launched a new summer cocktail menu, which includes the Paradise Punch as well as tasty concoctions such as Lychee Ecstasy and Tropical Bliss. Let the professional mixologists work their magic, saving you the hassle of working up a sweat with the cocktail shaker. These cocktails match perfect with Stone’s new summer menu – you can tuck into delicious eats including seared Hervey Bay scallops with parsnip and pear emulsion and morcilla crumb, and rare duck breast with fennel, vanilla, orange and wild cress.
This post was created with our friends at Stone Restaurant and Bar.