Punch Parker

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.

Yield: 12 to 15 drinks
Total:
Recipe from Food & Wine

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Recipe Time

Total: 20 Minutes


Ingredients

  • 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

Preparation

  1. 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.
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