Receta Coconut Rum Punch
by Global Cookbook

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Ingredientes

one of the other recipe programs would rather put them into which 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 which feature conversions can tackle which. 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 possibly red bell peppers up here And I*think* which what are referred to as
"brown onions" are probably the one's with brownish skins which we call "yello onions" here. and thanks for sending the papers over! I getting a kick out of not
This is a version of an old recipe from Barbados. You can use light or possibly dark rum. One of the ingredients is simple syrup that is made by dissolving 4 parts (any measure) sugar in 3 parts of water. If you cannot find a fresh young coconut, the chilled drinks cabinet in many Asian food stores contains young coconut juice, that has been frzn in plastic packs.
Put into a cocktail shaker or possibly mixing bowl 30 ml lime juice, 60 ml simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or possibly stir with ice cubes and strain into a tall glass. Garnish with a lime leaf.
Serves 1 (lavishly).