Ingredients for Algonquin Bar Punch
- 6-8 thin lemon peel strips
- 1/2 cup superfine sugar
- 1 1/4 cups fresh raspberries, plus more for garnish
- 1 cup sloe gin
- 1/2 cup fresh lemon juice
- 1/2 cup light or gold rum
- generous amount of ice cubes or a large ice block
- generous amount of ice cubes or a large ice block
- 1 (750 ml) bottle chilled brut champagne or sparkling wine
- lemon slices, for garnish
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How to Make Algonquin Bar Punch
- Muddle lemon peel strips with sugar in a large bowl until sugar is infused with lemon oils.
- Add 1 1/4 cups of fresh raspberries and gently muddle to release their juices.
- Pour in 1 cup of sloe gin, 1/2 cup of freshly squeezed lemon juice, and 1/2 cup of light or gold rum.
- Add a generous amount of ice cubes to the bowl.
- Stir well to combine all ingredients thoroughly.
- Refrigerate the punch for at least 20 minutes to allow the flavors to meld.
- Place a large ice block (or several cups of crushed ice) in a punch bowl.
- Strain the chilled punch over the ice block to remove any seeds or pulp.
- Carefully pour in the chilled bottle of Champagne or sparkling wine.
- Gently stir to combine without losing too much carbonation.
- Garnish with lemon slices and the remaining fresh raspberries.
- Serve immediately and enjoy your exquisite Algonquin Bar Punch!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
0g
Carbs
4g
