RECIPE

© Wendell Webber

Kill Devil Punch

• Recipe by Phil Ward and Cocktails 2008

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.

• Staff Favorite

Ingredients

RASPBERRY ICE

1. 12 ounces water
2. 18 raspberries

PUNCH

1. 9 ounces amber rum
2. 6 ounces pineapple juice
3. 5 ounces Simple Syrup
4. 4 ounces fresh lime juice
5. 5 ounces chilled Champagne
6. 12 raspberries
7. 12 lime wheels

Directions

1. Make the Raspberry Ice: Pour the water into a plastic container and arrange 12 raspberries in the container. Freeze for at least 6 hours.
2. Make the Punch: In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
3. Stir the punch and strain it into a punch bowl. Add the raspberry-studded ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Ladle into teacups or small rocks glasses.