Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  2. Pour the water into a plastic container and arrange 12 raspberries in the container.
  3. Freeze for at least 6 hours.
  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.
Most Helpful

5 5

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.