Name: Algonquin Bar Punch
Yield: 12 to 16 Servings
Ingredients: Peel from 4 lemons (removed in strips with vegetable peeler); 1/3 cup superfine sugar; 2 cups fresh raspberries, divided; 3 cups Plymouth Sloe Gin; 2 cups fresh lemon juice; 1 1/2 cups Coruba dark Jamaican rum; 6 cups ice cubes; 1 ice block; 2 cups chilled brut Champagne; Lemon slices

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Misha Gravenor Photography

Recipe notes

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