GIN PUNCH

6 navel oranges, cut into quarter-wheels

6 lemons, cut into quarter-wheels

3 limes, cut into wheels

1 pint fresh raspberries

1 pineapple, cut into 1-inch cubes

750 ml gin

1 ¾ cups fresh lemon juice

1 ¼ cup simple syrup (1:1)

½ cup orgeat (almond) syrup

1 cup crème de framboise

3 cups water

750 ml brut sparkling wine

Ice block

Combine all the fruit in a large punch bowl. Add the gin, juice, syrups, crème de framboise and water. Refrigerate for at least 4-5 hours. Just before serving, add the sparkling wine and decorative ice block. Speakeasy: Classic Cocktails Reimagined from New York’s Employees Bar, by Jason Kosmas and Dushan Zaric