There’s a nice bit of drama to this fruity cocktail. Part of it comes from the unusual tiki glass – which, admittedly, you might be hard-pressed to find – but the key element in The Collins Bar’s Smoking Tiki Punch is the smoke, which you can create at home with dry ice.

Fans of TV’s MasterChef and Heston Blumenthal’s cooking shows will be familiar with the way in which chefs use dry ice to add excitement to their dishes and you should be able to find it fairly easily in Adelaide (an internet search returns several stockists).

Smoking Tiki Punch

Ingredients

45ml rum
20ml apricot brandy
60ml pineapple juice
60ml passion fruit pulp
Dash of sugar
Dash of angostura bitters
Regular ice
Dry ice
Pineapple wedge for garnish

Method

1. Take a cocktail shaker and add all ingredients except dry ice and pineapple wedge.

2. Fill the shaker with regular ice and shake.

3. Add 2 cubes of dry ice and place in the bottom of a tiki mug (if you can find one) or tall glass.

4. Shake all the ingredients together and pour through a tea strainer over the dry ice in the mug/glass.

5. Garnish with pineapple wedge.

Recipe supplied by The Collins Bar in Victoria Square.