Punch Parker

Punch Parker

Gin 33 and Prosecco and lots of fruity goodness make this punch cocktail a party crowd pleaser.

  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • 1/2 pint raspberries
  • 1 cup fresh pineapple, cubed
  • 1 bottle New Deal Portland Dry Gin 33
  • 1 3/4 cups fresh lemon juice
  • 1 1/4 cups simple syrup
  • 1/2 cup orgeat syrup (look for local BG Reynolds Orgeat)
  • 1 cup framboise liqueur
  • 1 bottle Prosecco, chilled
  • One block of ice

In a large punch bowl, combine the fruit, Gin 33, 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 super-sized ice block.

Recipe adapted from Allen Katz’s Punch Parker.

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