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Holiday Recipes from Haverford Reserve

Raspberry Champagne Rum Punch

Event details:
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INGREDIENTS:

  • 1 (750 ml) bottle of blush or pink champagne (chilled)
  • 1 liter bottle of ginger ale (chilled)
  • 1 cup light rum
  • 1 (10-ounce) bag frozen raspberries, slightly thawed
  • Optional mint sprigs for garnish

DIRECTIONS:

Pour champagne, ginger ale and rum into a large pitcher or punch bowl. Add raspberries and stir gently to combine. Garnish with mint sprig.

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