Kill Devil Punch Recipes

KILL DEVIL PUNCH

Steps:

• MAKE THE RASPBERRY ICE:.
• Pour the water into a plastic container and arrange 12 raspberries in the container.
• Freeze for at least 6 hours.
• MAKE THE PUNCH:.
• In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
• 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.

GARDEN-OF-EVIL PUNCH

Steps:

• Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours.
• Arrange fruits evenly in pan, reserving a few cherries and a handful each of sliced kumquats and pomegranate seeds for serving. Fill pan with water halfway up sides of fruit (do not overfill, or ice will cover fruit); freeze until solid, at least 4 hours.
• In a large bowl, combine sake, wine, and pomegranate juice. When ready to serve, run warm water around edges of pan to loosen ice mold; gently unmold and float in bowl. Add reserved cherries to bowl with edible leaves. To serve, ladle punch into glasses, then top with seltzer and reserved pomegranate seeds and kumquats.

DEVIL'S PUNCH

Steps:

• Pour the ingredients in a cocktail shaker with ice.
• Shake well.
• Strain into a sour or highball glass.