Go Back
+ servings
Print Recipe
4 from 6 votes

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
Chill20 mins
Total Time25 mins
Course: Cocktail
Cuisine: American
Servings: 5 drinks
Calories: 504kcal
Author: Eden


  • 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