Kill Devil Punch Recipes

Steps:

• MAKE THE RASPBERRY ICE:.
• Pour the water into a plastic container and arrange 12 raspberries in the container.
• Freeze for at least 6 hours.
• MAKE THE PUNCH:.
• 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-studded ice.
• Pour in the chilled Champagne and stir once.
• Garnish the punch with the raspberries and lime wheels.
• Ladle into teacups or small rocks glasses.

Steps:

• Pour the ingredients in a cocktail shaker with ice.
• Shake well.
• Strain into a sour or highball glass.

Steps:

• Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours.
• Arrange fruits evenly in pan, reserving a few cherries and a handful each of sliced kumquats and pomegranate seeds for serving. Fill pan with water halfway up sides of fruit (do not overfill, or ice will cover fruit); freeze until solid, at least 4 hours.
• In a large bowl, combine sake, wine, and pomegranate juice. When ready to serve, run warm water around edges of pan to loosen ice mold; gently unmold and float in bowl. Add reserved cherries to bowl with edible leaves. To serve, ladle punch into glasses, then top with seltzer and reserved pomegranate seeds and kumquats.