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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
3/4 cup raspberry syrup |
3/4 cup fresh orange juice |
3/4 cup pineapple juice |
1/4 cup fresh lemon juice |
2 (750-milliliter) chilled bottles moscato d'asti sparkling wine |
garnishes: fresh, halved strawberries and blueberries |
Directions:
1. 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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