Punch Parker

Food & Wine
Punch ParkerRecipe
Photo: Antonis Achilleos
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
12 to 15 drinks


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2 oranges, thinly sliced
2 lemons, thinly sliced
1 lime, thinly sliced
1/2 pint raspberries
1 cup fresh pineapple, cubed
1 bottle Dorothy Parker gin
1 3/4 cups lemon juice, freshly squeezed
1 1/4 cups simple syrup
1/2 cup orgeat syrup
1 cup framboise liqueur
1 bottle Prosecco, chilled
1 block of ice


Total: 20 Minutes

In a large punch bowl, combine the fruit, gin, lemon juice, simple syrup, orgeat syrup and framboise liqueur. Refrigerate for 4 to 5 hours. Just before serving, stir in the chilled Prosecco and add a supersize ice block.

Created date

January 2013