- READER REVIEWS
Provided by: Mixologist Jim Ryan
Ingredients2 entire lemon peels
2 oz. lemon juice
10 large Demerara sugar cubes
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.