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Algonquin Bar Punch
- Peel from 4 lemons (removed in strips with vegetable peeler)
- 1/3 cup superfine sugar
- 2 cups fresh raspberries, divided
- 3 cups Plymouth Sloe Gin
- 2 cups fresh lemon juice
- 1 1/2 cups Coruba dark Jamaican rum
- 6 cups ice cubes
- 1 ice block
- 2 cups chilled brut Champagne
- Lemon slices
Directions:View on Bon Appetit
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