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Punch Parker
© Antonis Achilleos

Punch Parker

  • TOTAL TIME: 20 MIN plus 5 hr chilling
  • SERVINGS: 12 to 15 drinks

Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.

  1. 2 oranges, thinly sliced
  2. 2 lemons, thinly sliced
  3. 1 lime, thinly sliced
  4. 1/2 pint raspberries
  5. 1 cup fresh pineapple, cubed
  6. 1 bottle Dorothy Parker gin
  7. 1 3/4 cups fresh lemon juice
  8. 1 1/4 cups simple syrup
  9. 1/2 cup orgeat syrup
  10. 1 cup framboise liqueur
  11. 1 bottle Prosecco, chilled
  12. One block of ice
  1. In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur. Refrigerate for 4 to 5 hours. Just before serving, stir in the chilled Prosecco and add a supersize ice block.


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