Kill Devil Punch

READY IN: 15mins
Recipe by Manami

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.

Top Review by 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.

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.

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