© Wendell Webber
Kill Devil Punch
- SERVINGS: Makes 6 drinks
- •MAKE-AHEAD
Death & Co • Manhattan
Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart (he has a photographic 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.
- 9 ounces amber rum
- 6 ounces pineapple juice
- 5 ounces Simple Syrup
- 4 ounces fresh lime juice
- Raspberry Ice
- 5 ounces chilled Champagne
- 12 raspberries
- 12 lime wheels
- In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
- Stir the punch and strain it into a punch bowl. Add the Raspberry Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.
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