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Pineapple Punch Recipe

Pineapple Punch Recipe

Pineapple punch

Brought to you by Australian Gourmet Traveller Magazine

Ingredients - serves 4

  • 500 gm pineapple, core removed, coarsely chopped
  • 1 cup (firmly packed) mint
  • 2 limes, cut into wedges
  • 75 gm (1/3 cup) panela sugar (see note)
  • 200 ml cachaça (see note)
  • Chilled soda water and Angostura bitters (to serve)


  1. Muddle pineapple, mint, lime and sugar in a jug, add cachaça, divide among glasses filled with ice, add soda and bitters to taste, serve.

Note: Panela sugar is available from select delicatessens. If cachaça, a spirit made from fresh sugarcane juice, is unavailable, substitute dark rum.



This recipe is from the January 2012 issue of Australian Gourmet Traveller. Recipe by Emma Knowles and Alice Storey, photography by Chris Court, and styling by Geraldine Munoz.

Peppers Parehua 

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26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.

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