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Berry Bubbly Punch

Photo: Iain Bagwell; Styling: Heather Chadduck
Yield Makes 2 1/2 qt.
This recipe is adapted from a Champagne punch found in the first-ever cocktail book published in the United States in 1862, The Bartender's Guide by Jerry Thomas.


  • 3/4 cup raspberry syrup
  • 3/4 cup fresh orange juice
  • 3/4 cup pineapple juice
  • 1/4 cup fresh lemon juice
  • 2 (750-milliliter) chilled bottles Moscato d'Asti sparkling wine
  • Garnishes: fresh, halved strawberries and blueberries

How to Make It

  1. Combine raspberry syrup, fresh orange juice, pineapple juice, and fresh lemon juice in a medium bowl, stirring until blended. Cover and chill 2 to 3 hours. Pour mixture into a punch bowl, and top with chilled sparkling wine.

Cook's Notes

We tested with Ricossa Moscato d'Asti.