Algonquin Bar Punch

• lemons, rind of, peel (from 4 lemons, use vegetable to peel strips)↗4 4
• superfine sugar↗1⁄3 cup
• fresh raspberries, divided↗2 cups
• sloe gin↗3 cups
• fresh lemon juice↗2 cups
• dark Jamaican rum↗1 1⁄2 cups
• ice cubes6 cups
• ice

  1 block

• chilled Brut champagne↗2 cups
• lemon slice

Step-by-step instructions

1. 1

   Place lemon peel strips in large bowl. Add sugar and mash with wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend.

2. 2

   Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.

3. 3

   Place ice block in punch bowl. Strain punch over ice block. Add champagne; stir to blend. Garnish with lemon slices and remaining raspberries.