Holiday Recipes from Haverford Reserve
Raspberry Champagne Rum Punch
- 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
Pour champagne, ginger ale and rum into a large pitcher or punch bowl. Add raspberries and stir gently to combine. Garnish with mint sprig.