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Halloween Hosting: Kill Devil Punch Recipe From Food & Wine Magazine

Oct 29, 2009

by Vanessa Bertozzi handmade and vintage goods

Your guests will be reeling (in a good way) from this punch! The recipe for Kill Devil Punch came to Food & Wine Magazine from Phil Ward, bartender at the aptly named Death & Co. It features a block of raspberry ice that melts, slowly releasing its juices (a.k.a. raspberry blood) into the bowl throughout the evening.


Raspberry Ice

  • 12 ounces water
  • 18 raspberries


  • 9 ounces amber rum
  • 6 ounces pineapple juice
  • 5 ounces simple syrup
  • 4 ounces fresh lime juice
  • 5 ounces chilled champagne
  • 12 raspberries
  • 12 lime wheels


  1. Make the Raspberry Ice: Pour the water into a plastic container and arrange 12 raspberries in the container. Freeze for at least 6 hours.
  2. Make the Punch: In a pitcher, combine the rum, pineapple juice, simple syrup and lime juice and refrigerate until chilled, at least 1 hour.
  3. 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.

Below we’ve picked a few spooky items to give your Halloween party some bite. Have a creepy Halloween!


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