Algonquin Bar Punch

Ingredients

  • Peel from 4 lemons (removed in strips with vegetable peeler)
  • 1/3
  • cup
  • superfine sugar
  • 2
  • cups
  • fresh raspberries, divided
  • + 18 more ingredients
    • 3
    • cups
    • Plymouth Sloe Gin
    • 2
    • cups
    • fresh lemon juice
    • 1 ½
    • cups
    • Coruba dark Jamaican rum
    • 6
    • cups
    • ice cubes
    • 1
    • ice block
    • 2
    • cups
    • chilled brut Champagne
    • Lemon slices

1. Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes. Place ice block in punch bowl. St...

View full recipe at SpringPad

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