Carlos, owner of Christchurch restaurant Xolo, brings the taste of Mexico’s streets to life with this bold, street nacho in a bag recipe.
Prep Time: 10 mins
|Cook Time: —
Entertaining
Loaded Street Nachos in a Bag
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Pantry Punch
Prep Time: 10 mins
|
Cook Time: –
|
Serves: 10
A big batch cocktail that is perfect for sharing. A fruity, fizzy concoction with flavours of passionfruit and pineapple. Feel free to make a non alcohloic verison by using 0% RTD’s or focus simply on fruit juice!
Ingredients
1 bottle of Citrus Vodka
1L of lemon juice
1.5 L of lemonade
1 bottle of Prosecco
1 small bottle of barkers passionfruit and lemon topping
1L of passionfruit fizzy drink.
30ml of Vanilla essence
Bag of ice
Cans pineapple chunks (this can also be whatever fruit you want. Be creative!)
Preparation
Add everything to a large bowl or dispenser with a tap. Stir and serve into whatever cups you want.
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