AJ's Rainbow Punch
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By AJ Dronkers
Adapted from Bon Appetit recipe for Algonquin Bar Punch
Serves 25-30 and fills a 1.7 gallon drink dispenser
Making anything rainbow can be a bit of a pain, let's be honest, since it tends to involve a lot of fruit and a lot of slicing and dicing. But the rewards are so worthwhile as your guests oohand aaah from the beauty and the deliciousness factor that hits them from their first sip. Our fruit-forward punch screams "It's summer!" and lets the rainbow you created be the party’s star.
Ingredients
Peel of 8 lemons (removed with vegetable peeler)
2/3 cup superfine sugar
4 cups fresh raspberries
3 cups Plymouth Sloe Gin
3 cups Gin
3 cups fresh lemon juice
3 cups Dark Rum
4 cups chilled Champagne
1 watermelon
4 large oranges
1 pineapple
3 green apples
2 cups blueberries
1 large bunch of grapes
Instructions
Start by muddling the lemon peels and sugar with a wooden spoon. Next, add the raspberries and mash away until you have a nice pulp mixture and the sugar has dissolved. Pour in sloe gin, your gin of choice, lemon juice, and dark rum. Stir. Add ice and put in the fridge to chill.
Meanwhile being preparing all the fruit. You can change the fruit based on the season, but your goal is to create a rainbow layer in the drink dispenser. I started with watermelon cubes at the bottom, poured in some crushed ice at each layer, next orange slices + crushed ice, pineapple slices + crushed ice, green apples + crushed ice, blueberries + crushed ice, and finally frozen grapes + crushed ice. (Note: you may need to drain some water before adding the main punch depending on timing.)
When ready, pour the punch mixture into the drink dispenser, add champagne and you are good to go! Enjoy your Pride cocktail creation with friends and family.
(Expert note: if you have enough time make an ice block the night before, place it in the center of your drink dispenser fruit layer for core chilling. Otherwise just have an ice bucket next to the dispenser for guests).
