Found some great recipes for your next chill ses­sion

Sunday Tribune - - SUNDAY MAGAZINE -

glasses so that guests “have to go back for fre­quent re­fills”, he said, “and ev­ery time they do, a new con­ver­sa­tion starts.”

It also pro­vides con­ve­nience for the host. When you are ex­pect­ing a yard of guests and have a large amount of corn to shuck and a grill to tend, it’s nice not to have to play bar­tender, too.

Fruit, spice rum, gin and even white wine evoke sum­mer as a cen­tre­piece drink served in a gleam­ing chilled bowl. You can pre­pare the punch in ad­vance and add ice at the last minute. Bar­tenders sug­gest a sin­gle large block, frozen in a con­tainer like a milk car­ton.

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