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.
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.