Algonquin Bar Punch

Name: Algonquin Bar Punch
Prep time: 30 min
Total time: 30 min
Yield: 12-16 serving(s)
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

Submitted by KathyP53

"From the Clover Club Bar in Brooklyn, NY."

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Ready In:: 30mins
Ingredients:: 10
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

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.
Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.
Place ice block in punch bowl. Strain punch over ice block. Add champagne; stir to blend. Garnish with lemon slices and remaining raspberries.