Berry Bubbly Punch

Berry Bubbly PunchRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
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.


Makes 2 1/2 qt.

Recipe from

Southern Living


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


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.


We tested with Ricossa Moscato d'Asti.