Hea wana lea punch
- 1 part Havana Club Anejo Blanco
- 1 part Havana Club Anejo Reserva
- 1 part Triple Sec
- 2 parts white wine such as semillon sauvignon
- 1 part pineapple juice
- Fresh lemon juice
- Sugar to taste
- Passionfruit pulp
- Soda water
From a small office bar to the highest honour in bartending - 22-year-old visual arts student Charlie Ainsbury began bartending just two years ago for Bayswater Brasserie before he was whipping up his own creative cocktails. Going through a gruelling three rounds of competition including a written exam, a cocktail-making session in front of a panel of judges and a taste test, Charlie beat hundreds of bartenders across the state to take out the industry's top award.
Method
Add all ingredients but soda water to a punch bowl with lots of ice and stir well, tasting along the way to ensure balance. Garnish with lots of seasonal fruit. To serve, ladle punch into a glass with ice and top with soda water.Charlie's tip: Chop up the fruit and add the alcohol a day before serving. Leave to chill overnight
