Kill Devil Punch

Manami's Note:

Recipe by Phil Ward from Death & Co. Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart {he has a photopgraphic memory}. then tweaks.;) At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.F&W Magazine, 01/2009 Edition, from: New Must-Try Cocktails, Drinks for a Crowd, Published April 2008. Freezing time = at least 6 hours & cooling time = 1 hour.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

RASPBERRY ICE

• 12 ounces water
• 18 raspberries

PUNCH

• 9 ounces dark rum
• 6 ounces pineapple juice
• 5 ounces simple syrup
• 4 ounces fresh lime juice
• 5 ounces chilled champagne
• 12 raspberries
• 12 slices limes , wheels

Directions:

1. MAKE THE RASPBERRY ICE:.
2. Pour the water into a plastic container and arrange 12 raspberries in the container.
3. Freeze for at least 6 hours.
4. MAKE THE PUNCH:.
5. In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
6. Stir the punch and strain it into a punch bowl.
7. Add the raspberry-studded ice.
8. Pour in the chilled Champagne and stir once.
9. Garnish the punch with the raspberries and lime wheels.
10. Ladle into teacups or small rocks glasses.

Reviews

[alligirl]

This was so good, and different! We really enjoyed the mixture of rum and champagne, with the juices. Potent! I reduced the recipe to 2 drinks, but could really see serving this for girl's night out, or as a punch. I didn't make the raspberry ice, but I will, when I make this as a punch. Thanks for a great recipe, Manami.