Basil's Rum Punch

Basils Rum Punch


Simple syrup(batch)

200g white sugar

200g water

For the drink

100ml water

200ml orange juice

150ml pineapple juice

100ml dark rum (anything 40% ABV)

100ml strong rum (wray and nephew / sunset / bacardi 151) anything over 70% ABV)

50ml grenadine

50ml sugar syrup

50ml lime juice


any fresh fruits

1 paper straw
1 ground nutmeg


Simple Syrup

Place sugar and water in a pot on the stove. Bring to a simmer and whisk for a moment, remove from heat and leave to cool. 


Basils Rum Punch

Mix together all ingredients, taste and add any extra sugar or lime juice or some additional water if it is too strong. Pour over ice in a tall glass.


To Garnish

Garnish with any fruit slices and using the fine part of a grater or microplane shave some fresh nutmeg over the top of your drink


Make sure you are using a paper or reusable straw and enjoy!


Basil's Tuna Tartare Tacos


light soy sauce
dark sesame oil
rice vinegar
200g Yellowfin tuna loin

Cabbage slaw
50g mayonaise
50g Heinz Ketchup
1tsp paprika powder
1tsp cajun seasoning
1 tsp lime juice
1 red onion
1 red cabbage
1 green cabbage

1 pack tortilla skins
fresh coriander
black and white sesame seeds (lightly toasted)






Dice the tuna into small pieces and place in a mixing bowl. In another bowl add 20ml soy sauce, 40ml sesame oil and 20ml rice vinegar. Whisk ingredients together and add to the diced tuna.



Slice the onion and cabbage as thinly as possible and place in a bowl. Season lightly with equal parts sugar and salt. Mix through and rest in fridge for 1 hour.


For the dressing whisk together mayonaise, ketchup paprika, cajun and lime juice in a bowl. 


After the cabbage has rested one hour, remove from fridge and strain through a colander. Squeezing out the excess liquid. Mix with desired amount of dressing to lightly coat the cabbage.



Cut your tortilla skins to desired size with a round cookie cutter or something round to use as a stencil.
Lightly toast your sesame seeds in a pan on a medium heat.( you can do a lot at once and save them for next time)


They should be golden brown and then allowed to cool.
Build your taco by placing the coleslaw on the bottom, a generious portion of tuna on top. Garnish with chopped coriander and toasted sesame seeds.