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.

Recipe by Southern Living April 2012

Gallery

Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

Yield:
Makes 2 1/2 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

We tested with Ricossa Moscato d'Asti.

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