Algonquin Bar Punch

From the Clover Club Bar in Brooklyn, NY.

• Ready In: 30 mins
• Serves: 12-16

Ingredients

• 4  lemons, rind of, peel (from 4 lemons, use vegetable to peel strips)
• 1⁄3 cup  superfine sugar
• 2  cups fresh raspberries, divided
• 3  cups  sloe gin
• 2  cups fresh lemon juice
• 1 1⁄2 cups  dark Jamaican rum
• 6  cups  ice cubes
•  ice, 1 block
• 2  cups  chilled  Brut champagne
•  lemon slice

Directions

1. Place lemon peel strips in large bowl. Add sugar and mash with wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend.
2. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.
3. Place ice block in punch bowl. Strain punch over ice block. Add champagne; stir to blend. Garnish with lemon slices and remaining raspberries.