The amazing Algonquin Bar punch is a classic recipe from the Algonquin Hotel in Manhattan. It’s very boozy with rum, Champagne and gin and perfect for any season and occasion!
This recipe is adapted from the Bon Appétit Holiday Entertaining magazine and it was a huge hit at our party. It’s not weak, as there are three types of liquor in it, but the taste is perfect and not overbearing at all.
The lemon peel and raspberries make it fruity and refreshing. It’s really a great recipe for any occasion and I’ll be making it often!
Algonquin Hotel
Table of Contents
The Algonquin Hotel is a New York City historic landmark. It opened in 1902 and is rich in history. They even sell a $10,000 martini with ice “a diamond” dropped in on the bottom of the glass. You can read more about the bar and history here. It’s fascinating!
How to Make Algonquin Bar Punch
Ingredients
- Lemons.
- Sugar
- Fresh raspberries,
- Gin
- Lemon
- Dark Jamaican rum
- Champagne
Directions
- Place lemon peels in a large bowl. Add the sugar and muddle together to infuse the sugar with the lemon.
- Add the raspberries and mash to blend.
- Pour in the gin, lemon juice, and rum.
- Add in 6 cups ice cubes and refrigerate for 20 minutes.
- Pour the punch over an ice block in a punch bowl and add in the Champagne.
- You can also strain the punch if you want to remove the lemon peels.
- I liked them in the punch so I left them.
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If you make this Algonquin Bar Punch, let us know your thoughts by leaving a comment and review below!
Algonquin Bar Punch
Ingredients
- Peel from 4 lemons. Remove them in strips with a vegetable peeler.
- 1/3 cup sugar
- 2 cups fresh raspberries, divided
- 1 cup Plymouth Sole Gin
- 2 cups fresh lemon juice
- 2 cups dark Jamaican rum
- 1 bottle chilled Champagne
- 6 cups ice cubes
- 1 ice block, or more ice cubes
Instructions
- Place lemon peels in a large bowl. Add the sugar and muddle together to infuse sugar with the lemon. Add 1 1/4 cup raspberries and mash to blend. Pour in the gin, lemon juice and rum. Add in 6 cups ice cubes and refrigerate for 20 minutes.
- Pour the punch over an ice block in a punch bowl and add in 1 bottle of Champagne. You can also strain the punch if you want to remove the lemon peels. I liked them in the punch so I left them. Enjoy and let me know what you think!
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