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Home > Restaurants > Recipes > Six-Toe Punch

Six-Toe Punch

Provided by: Mixologist Jim Ryan
Served at: Cienfuegos

  • Servings: 6
  • Special Requests: Quick and Easy
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“The dry herbal notes from the Hendrick’s balance the sweetness of the fruit and sugar. You can alter the amount of soda water to make it more or less boozy.”


2 entire lemon peels
2 oz. lemon juice
10 large Demerara sugar cubes
24 raspberries
6 oz. Hendrick’s gin
3 oz. El Dorado three-year- aged rum
1 1/2 oz. Strega liqueur
12 oz. soda water


Night Before: Fill 2 small Jell-O molds with water and freeze.

In a mixing container, combine lemon peel, juice, sugar, and raspberries. Muddle well, and stir to dissolve sugar. Add the gin, rum, and liqueur, and continue to stir well. Strain into a soup-size punch bowl, and pour in 4 ounces of soda, stirring and pressing the fruit bits into the strainer. Remove the strainer, and pour remaining 8 ounces of soda into the punch and stir gently. Garnish with molded ice. 

(Published 2010)

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