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Punch: Algonquin Bar Punch




Source of Recipe


Bon Appetit--Julie Reiner


Recipe Introduction


This punch, from Brooklyn bar Clover Club, is a classic drink once served at the famous Manhattan hotel of the same name.




List of 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


Recipe



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 HISTORY: 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.