Algonquin Bar Punch
In 18th-century America, any decent saloon, tavern, or inn featured a proprietary bowl of punch on the bar. Thanks to bartenders like Julie Reiner and her new Clover Club bar in Brooklyn, serious punch is back. Algonquin Bar Punch, which Reiner serves in vintage punch bowls, is a classic drink once served at the famous Manhattan hotel of the same name. Drink up, but—as the Clover Club's menu reminds—remember to share. To make the ice block this recipe calls for, fill a 9x5x3-inch loaf pan with water and freeze it solid. Dip the pan into hot water to release the ice block.
- Peel from 4 lemons (removed in strips with vegetable peeler)
- 2 cup chilled brut champagne
- 1 ice block
- 6 cup ice cubes
- 1.5 cup Coruba dark Jamaican rum
- 2 cup fresh lemon juice
- 3 cup Plymouth Sloe Gin
- 2 cup fresh raspberries, divided
- 0.33 cup superfine sugar
- lemon slices
Place lemon peel strips in large bowl. Add sugar and mash with muddler or wooden 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 cubes; stir to blend. Refrigerate punch 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 3/4 cup raspberries. Ladle into punch cups.
Recipe courtesy of: Julie Reiner
Image Credit: Misha Gravenor