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.

How to Make It

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.

Chef's Notes

We tested with Ricossa Moscato d'Asti.

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