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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
  • Reader Rating: Write a Review

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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.”

Ingredients

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

Instructions

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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