Kill Devil Punch - cooking recipe

Ingredients

RASPBERRY ICE
12 ounces water
18 raspberries
PUNCH
9 ounces dark rum
6 ounces pineapple juice
5 ounces simple syrup
4 ounces fresh lime juice
5 ounces chilled champagne
12 raspberries
12 slices limes, wheels

Preparation

MAKE THE RASPBERRY ICE:
Pour the water into a plastic container and arrange 12 raspberries in the container.
Freeze for at least 6 hours.
MAKE THE PUNCH:
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-studded ice.
Pour in the chilled Champagne and stir once.
Garnish the punch with the raspberries and lime wheels.
Ladle into teacups or small rocks glasses.