Kill Devil Punch

In recipe on March 19, 2010 at 2:19 pm
Spring is in the air, it’s Friday, it’s payday. These are all glorious things. So is this punch recipe.

A note about punch bowls: I had one on my holiday wishlist from the ages eleven to fourteen. Looking back, I can’t really say what sort of entertaining I pictured (casual study group cotillions? sleepover soirees?) but I was determined, in the way that young ladies who read too much Jane Austen can be. It was probably for the best that I wasn’t encouraged in this tyrannical hostess phase; I’d probably be wearing white gloves and pearls by now.

Today I can face punch bowls with the wisdom of experience and the sobriety of age. I can be trusted. Here’s what I’ve learned:

Fact: people love punch bowls at parties. It makes drinking more interactive (if a little spilly).

Fact: you can find crystal bowls pretty consistently at thrift stores, usually for $10 or less.

Fact: punch takes the stress out of hosting. Make two or three batches before the party, store in pitchers. Refill when the bowl looks dry. It’s a lot better than planning drinks that involve muddling and fuss.

Without further ado, I bring you the Kill Devil Punch, found tucked in the pages of GQ.

Kill Devil Punch

  • 1 block ice*
  • 1/2 c. sugar
  • 6 oz. soda water
  • handful raspberries
  • 6 oz. fresh lime juice
  • 8 oz. pineapple juice
  • 12 oz. amber or light rum (I used Bacardi)
  • 6 oz. champagne (or sparkling wine AHEM)
  • sliced lime wheels

Muddle the sugar, soda water, and raspberries; then add lime, pineapple juice and rum. Stir with ice cubes, then take out the ice cubes (I used a slotted spoon). You can the refrigerate the mixture. When you are ready to serve, pour into a bowl with the champagne and lime wheels and the block of ice. SHAZAM.

*I highly recommend this step, rather than using cubed ice. I’ve made ice blocks in disposable Tupperware, which makes it easier because you can wiggle the cube out. Make at least 2 if you are doing more than 1 batch of punch.

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