(Bon Appetit calls this "Algonquin Bar Punch")
Serves 12 to 16
Ingredients:
Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh rasberries, divided
3 cups sloe gin
2 cups fresh lemon juice
1 1/2 cups dark rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne
Lemon slices
Preparation
Place lemon peel strips in large bowl.
Add sugar and mash with muddler or wodden spoon to infuse sugar with lemon.
Add 1 1/4 cups raspberries and mash to blend.
Pour in sloe gin, lemon juice and rum.
Add ice crubes; stir to blend.
Refigerate 20 minutes.
Place ice block in punch bowl.
Strain punch over ice block into bowl.
Add champagne.
Stir to blend.
Garnish punch with lemon slices and remaining rasberries.
Ladle into punch cups to serve.
