BERRY BUBBLY PUNCH
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.
Yield: 1 serving
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Ingredients
- 0.75 cup(s) raspberry syrup
Preparation
- Combine 3/4 cup raspberry syrup, 3/4 cup
- fresh orange juice, 3/4 cup pineapple juice,
- and 1/4 cup 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 2 (750-milliliter) chilled
- bottles Moscato d'Asti sparkling wine.
- Garnish with fresh, halved strawberries
- and blueberries.
October 2012
This recipe is a personal recipe added by JanetDMiller and has not been tested or endorsed by MyRecipes.
BERRY BUBBLY PUNCH Recipe at a Glance
- COURSE: Beverages, Alcoholic
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