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Punches are ideal for banquets. They have increased those last years. Here is a light, fruity receipe to seduce many consumers.
Serves 10
20cl 1883 Kiwi syrup
10cl Absinthe
20cl 100% Agave tequila
50cl Pineapple juice
2L Ginger Ale
Place a large block of ice (equivalent to 2L of water) in a 5L capacity bowl.
Pour over the ice block (the liquids must run down its sides) the syrup, the Absinthe, the Tequila, the juice and then the Ginger Ale.
Decorate the rim of the bowl with half-moons of pineapple and kiwi.
Stir with a ladle (or punch spoon) and pour the mixed liquid over the ice block again to chill it well.