Rating: 4 stars
3639 Ratings
  • 5 star values: 0
  • 4 star values: 3639
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,639 Ratings

Death & Co • ManhattanEven 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. More Party Punches

April 2008

Gallery

Credit: © Wendell Webber

Recipe Summary test

Yield:
Makes 6 drinks
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.

    Advertisement
  • 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.

Advertisement