Algonquin Bar Punch

Drink

Servings: 12 to 16 servings Source:

Ingredients

Peel from 4 lemons (removed in strips with vegetable peeler)

1/3 cup superfine sugar

2 cups fresh raspberries, divided

3 cups Plymouth Sloe Gin

2 cups fresh lemon juice

1 1/2 cups Coruba dark Jamaican rum

6 cups ice cubes

1 ice block

2 cups chilled brut Champagne

Lemon slices

Directions

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. Strain punch over ice block into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining 3/4 cup raspberries. Ladle into punch cups.