Punch

By maredan

Ingredients

• RASPBERRY ICE
• 1 . 12 ounces water
• 2 . 18 raspberries
• PUNCH
• 1 . 9 ounces amber rum
• 2 . 6 ounces pineapple juice
• 3 . 5 ounces Simple Syrup
• 4 . 4 ounces fresh lime juice
• 5 . 5 ounces chilled Champagne
• 6 . 12 raspberries
• 7 . 12 lime wheels

Details

Servings 6

Preparation

Step 1

1. Make the Raspberry Ice: Pour the water into a plastic container and arrange 12 raspberries in the container. Freeze for at least 6 hours.
2. Make the Punch: In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
3. Stir the punch and strain it into a punch bowl. Add the raspberry-studded ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Ladle into teacups or small rocks glasses.