Recipe: Around the World Punch from Hong Kong, China »

A new cocktail from the book Around the World in 80 Cocktails

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Around the World punch recipe from <i>Around the World in 80 Cocktails</i>

Around the World punch recipe from Around the World in 80 Cocktails

<i>Around the World in 80 Cocktails</i> Author Chad Parkhill
<i>Around the World in 80 Cocktails</i> by Chad Parkhill


Pack your shakers, muddlers and vintage luggage, we're off Around the World in 80 Cocktails. This colourful book takes you across the globe, drink by drink and story by story. This punch recipe from Hong Kong pays homage to that city's history and current powerful role in world affairs.

The trading posts of the world – places where cultures meet and goods are exchanged – have been the breeding grounds for any number of classic cocktails. So it’s something of a mystery why Hong Kong, the world’s gateway to China and one of the most important port cities in history, is responsible for … well, no classic cocktails whatsoever.

According to bar consultant Angus Winchester, the Pearl of the Orient can lay claim to being the birthplace of only one long-lived drink – the Gunner, a mixture of equal parts ginger beer and ginger ale with a dash of Angostura bitters. That’s all well and good for cooling down on one of Hong Kong’s notoriously sticky summer days, but hardly worth mentioning in the same breath as, say, the Manhattan.

As if to make up for this embarrassing lack of classic cocktails, Hong Kong’s current bar scene is a vibrant one, with any number of trendy watering holes creating original cocktails via cutting-edge methods.

Hong Kong bars have a flair for unusual presentation: cocktails come in miniature porcelain bathtubs, complete with rubber duckie; in a blood bag, kept on ice in a kidney dish; and in a light bulb, to be decanted over a skull-shaped ice block.

The Around the World punch from Hong Kong tiki bar Honi Honi doesn’t buck this trend: it comes served in a halved globe. But with its clever mixture of Pacific tiki flavours (rum, passionfruit and pineapple), Asian floral notes (jasmine syrup) and out-and-out luxury (the bottle of Taittinger Brut Champagne on top), it also pays homage to Hong Kong’s history and current role as one of the world’s most powerful port cities.

Ingredients (serves 10)

  • 250 ml pineapple juice
  • 200 ml guava juice
  • 150 ml cranberry juice
  • 150 ml passionfruit puree
  • 125 ml aged dark rum
  • 100 ml white rum
  • 100 ml golden rum
  • 75 ml lime juice
  • 50 ml peach liqueur
  • 22 ml jasmine syrup
  • 22 ml banana syrup
  • 5 dashes aromatic bitters
  • 750 ml champagne (orother dry sparkling wine), chilled
  • passionfruit shells, to garnish
  • edible flowers, to garnish


  • Mix all ingredients except champagne with ice in a large punchbowl.
  • Top with champagne and stir briefly to incorporate.
  • Garnish with passionfruitshells and edible flowers.

Bartender’s tip: The original recipe calls for Taittinger Brut Champagne, but any dry sparkling wine will work in its place.


This extract and recipe is reproduced with the kind permission of the publisher, Explore Australia/Hardie Grant.

Around the World in 80 Cocktails by Chad Parkhill is published by Explore Australia/Hardie Grant (Melb,Vic; August 2017; Hb; 192pp) and retails for A$29.99 in good bookshops. 

Read more about Around the World in 80 Cocktails here »

See links below for other recipes and articles.

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September 07th, 2017
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