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Community Recipe
from [JanetDMiller]
BERRY BUBBLY PUNCH

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

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.

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BERRY BUBBLY PUNCH recipe

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