Kill Devil Punch  Punch  629 reads

Kill Devil Punch

9 ounces amber rum
6 ounces pineapple juice
5 ounces Simple Syrup
4 ounces fresh lime juice
Raspberry Ice
5 ounces chilled Champagne
12 raspberries
12 lime wheels

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 Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.

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