 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
From the Clover Club Bar in Brooklyn, NY. Ingredients:
4 lemons, rind of, peel (from 4 lemons, use vegetable to peel strips) |
1/3 cup superfine sugar |
2 cups fresh raspberries, divided |
3 cups sloe gin |
2 cups fresh lemon juice |
1 1/2 cups dark jamaican rum |
6 cups ice cubes |
ice, 1 block |
2 cups chilled brut champagne |
lemon slice |
Directions:
1. Place lemon peel strips in large bowl. Add sugar and mash with wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend.
2. Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.
3. Place ice block in punch bowl. Strain punch over ice block. Add champagne; stir to blend. Garnish with lemon slices and remaining raspberries.
|
|