ALGONQUIN BAR PUNCH

ALGONQUIN BAR PUNCH image

Yield 14 servings

Number Of Ingredients 10

Ingredients

Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh raspberries, divided
3 cups Plymouth Sloe Gin
2 cups fresh lemon juice
1-1/2 cups Coruba dark Jamaican rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne
Lemon slices

Steps:

Place lemon peel strips in large bowl. Add sugar and mash with a muddler or 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 into bowl. Add Champagne; stir to blend. Garnish punch with lemon slices and remaining 3/4 raspberries. Ladle into punch cups.

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