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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  • 0.75 cup(s) raspberry syrup


  1. Combine 3/4 cup raspberry syrup, 3/4 cup
  2. fresh orange juice, 3/4 cup pineapple juice,
  3. and 1/4 cup fresh lemon juice in a medium
  4. bowl, stirring until blended. Cover and chill
  5. 2 to 3 hours. Pour mixture into a punch
  6. bowl, and top with 2 (750-milliliter) chilled
  7. bottles Moscato d'Asti sparkling wine.
  8. Garnish with fresh, halved strawberries
  9. and blueberries.
October 2012

This recipe is a personal recipe added by JanetDMiller and has not been tested or endorsed by MyRecipes.

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