Coconut rum punch

Yield: 1 Servings Tex

Ingredients:

9/29/92 from a cooking column titled "Raw Materials" by Meryl

Instructions:

Constance. These are in an odd format aside from being metric. There are no ingredient lists or amounts leading the body of the recipe. I considered listing the ingredients first but++since I use a non-standard format++ maybe someone with MM or one of the other recipe programs would rather put them into that format. And no way am I going to try to translate the metric measurements into American ones. Some of you whiz-kids with recipe programs with that feature conversions can tackle that. As you'll see these come from all over the world not just from Australia. Mark++gotta couple of question on ingredients. The rabbit recipe below calls for both red and green capsicums and birdseye chillies. I know what the latter are but are capsicums what we call green or red bell peppers up here? And I *think* that what are referred to as "brown onions" are probably the one's with brownish skins that we call "yello onions" here. And thanks for sending the papers over! I getting a kick out of not only the recipes but also the ads and articles. A nice peek into Ozzie life. This is a version of an old recipe from Barbados. You can use light or dark rum. One of the ingredients is simple syrup which is made by dissolving 4 parts (any measure) sugar in 3 parts of water. If you can't find a fresh young coconut the chilled drinks cabinet in many Asian food stores contains young coconut juice which has been frozen in plastic packs. Put into a cocktail shaker or mixing bowl 30 ml lime juice 60 ml simple syrup 90 ml rum. 120 ml young coconut- nut juice. Shake or stir with ice cubes and strain into a tall glass. Garnish with a lime leaf. Serves 1 (lavishly). Posted by Stephen Ceideberg; October 29 1992.