Ingredients
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-
12
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18
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-
9
-
6
-
5
-
4
-
5
-
12
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12
-
-
-
-
Directions
Kill Devil Punch, Recipe by Phil Ward from Death & Co Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart {he has a photopgraphic memory} then tweaks 😉 At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts F&W Magazine, 01/2009 Edition, from: New Must-Try Cocktails, Drinks for a Crowd, Published April 2008 Freezing time = at least 6 hours & cooling time = 1 hour , This was so good, and different! We really enjoyed the mixture of rum and champagne, with the juices Potent! I reduced the recipe to 2 drinks, but could really see serving this for girl’s night out, or as a punch I didn’t make the raspberry ice, but I will, when I make this as a punch Thanks for a great recipe, Manami
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Steps
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1
Done
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Make the Raspberry Ice: |
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2
Done
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Pour the Water Into a Plastic Container and Arrange 12 Raspberries in the Container. |
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3
Done
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Freeze For at Least 6 Hours. |
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4
Done
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Make the Punch: |
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5
Done
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in a Pitcher, Combine the Rum, Pineapple Juice, Simple Syrup and Lime Juice and Refrigerate Until Chilled, at Least 1 Hour. |
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6
Done
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Stir the Punch and Strain It Into a Punch Bowl. |
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7
Done
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Add the Raspberry-Studded Ice. |
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8
Done
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Pour in the Chilled Champagne and Stir Once. |
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9
Done
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Garnish the Punch With the Raspberries and Lime Wheels. |
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10
Done
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Ladle Into Teacups or Small Rocks Glasses. |
