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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
12 ounces water |
18 raspberries |
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.
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