Algonquin Bar Punch Recipe

Ingredients for Algonquin Bar Punch

• Lemons, Rind Of
• Superfine Sugar
• Fresh Raspberries
• 1 cup sloe gin
• Fresh Lemon Juice
• Dark Jamaican Rum
• Ice cubes for chilling and serving
• Ice
• Brut Champagne
• Lemon Slice

How to Make Algonquin Bar Punch

1. Muddle lemon peel strips with sugar in a large bowl until sugar is infused with lemon oils.
2. Add 1 1/4 cups of fresh raspberries and gently muddle to release their juices.
3. Pour in 1 cup of sloe gin, 1/2 cup of freshly squeezed lemon juice, and 1/2 cup of light or gold rum.
4. Add a generous amount of ice cubes to the bowl.
5. Stir well to combine all ingredients thoroughly.
6. Refrigerate the punch for at least 20 minutes to allow the flavors to meld.
7. Place a large ice block (or several cups of crushed ice) in a punch bowl.
8. Strain the chilled punch over the ice block to remove any seeds or pulp.
9. Carefully pour in the chilled bottle of Champagne or sparkling wine.
10. Gently stir to combine without losing too much carbonation.
11. Garnish with lemon slices and the remaining fresh raspberries.
12. Serve immediately and enjoy your exquisite Algonquin Bar Punch!