Gin Punch

Preparation Prepare the decorative ice block, allowing a few hours for freezing. Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block. Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, (C) © 2010 Ten Speed Press Jason Kosmas and Dushan Zaric first became a team at Soho's Pravda, where they were at the forefront of the Martini Craze that swept the late 1990s. They opened Employees Only along with three other owners in 2004. Together the two have also formed Cocktail Conceptions, a beverage consulting company, and have created branch launches and marketing strategies for major labels such as Absolut, Pernod, Ricard, and Perrier-Jouët Champagne. Their latest bar-restaurant venture is Macao Trading Co. in Tribeca.

Preparation Prepare the decorative ice block, allowing a few hours for freezing. Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block. Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, (C) © 2010 Ten Speed Press Jason Kosmas and Dushan Zaric first became a team at Soho's Pravda, where they were at the forefront of the Martini Craze that swept the late 1990s. They opened Employees Only along with three other owners in 2004. Together the two have also formed Cocktail Conceptions, a beverage consulting company, and have created branch launches and marketing strategies for major labels such as Absolut, Pernod, Ricard, and Perrier-Jouët Champagne. Their latest bar-restaurant venture is Macao Trading Co. in Tribeca.