Kill Devil Punch Food
KILL DEVIL PUNCH
Recipe by Phil Ward from Death & Co. Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart {he has a photopgraphic memory}. then tweaks.;) At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.F&W Magazine, 01/2009 Edition, from: New Must-Try Cocktails, Drinks for a Crowd, Published April 2008. Freezing time = at least 6 hours & cooling time = 1 hour.
Provided by Manami
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143.8, Fat 0.1, Sodium 3.9, Carbohydrate 7.2, Fiber 0.8, Sugar 3.9, Protein 0.3
LITTLE DEVIL
Make and share this Little Devil recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a shaker with ice and shake well.
- Strain into a chilled cocktail glass over ice.
- Drop in the cherry.
Nutrition Facts : Calories 107.1, Sodium 0.7, Carbohydrate 0.9, Sugar 0.2
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