Gilded Spring Punch

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Gilded Spring Punch - so beautiful you can't bear to cover it over. (Image is from



For the Raspberry Ice:

  • 12 ounces water
  • 24 raspberries

For the Punch

  • 9 ounces amber rum
  • 6 ounces pineapple juice
  • 5 ounces Simple Syrup
  • 4 ounces fresh lime juice
  • 5 ounces chilled Champagne
  • 12 raspberries
  • 12 lime wheels


Raspberry Ice:

  • Pour the water into a wide, shallow plastic container and arrange the raspberries in the water. Freeze for at least 6 hours. Set the bottom of the mold in a bowl of hot water to release the ice.


  • 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 Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.


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