KILL DEVIL PUNCH
Steps:
- Pour the water into a plastic container and arrange 18 raspberries in the container. Freeze for at least 6 hours.
- In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour. Stir the punch and strain it into a punch bowl. Add the raspberry-studded ice.
- Pour in the chilled Champagne and stir once. Garnish the punch with the remaining 12 raspberries and lime wheels. Ladle into teacups or small rocks glasses.
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