Crush the ice in a strong blender, or in a food processor. If you do not have either, place the ice in a strong polythene bag, squeeze out the air and tie firmly. Beat with a wooden mallet or rolling pin.
makes 30 glasses
600 ml (1 pint) dry vermouth
150 ml (1/4 pint) lime cordial
150 ml (1/4 pint) creme de menthe
1.5 litre (2 1/2 pints) soda water
Angostura bitters, to taste (optional)
about 24 ice cubes
3 limes, thinly sliced
1. Crush the ice cubes and place in a large jug or punch bowl.
2. Stir in the vermouth, lime cordial and creme de menthe, then the soda water. Mix well and add Angostura bitters to taste, if liked.
3. Float slices of lime on top; serve.
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