Algonquin Bar Punch
This is a classic recipe from the Algonquin Hotel in Manhattan. I adapted the recipe from the Bon Appétit Holiday Entertaining magazine and it was a huge hit at our Thanksgiving feast.
Prep Time5 mins
Total Time25 mins
Servings: 5 drinks
- 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
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!
Calories: 504kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 305mg | Fiber: 3g | Sugar: 20g | Vitamin A: 16IU | Vitamin C: 50mg | Calcium: 31mg | Iron: 1mg