Agostino Perrone, head mixologist at London's luxurious Connaught Bar, created this simple sparkling punch. "It would be a great aperitif for a large dinner party," says Wayne Collins; he recommends serving it in teacups.
Slideshow: More Party Punches
16 ounces Galliano (Italian herbal liqueur)
One 750-ml bottle Aperol (bitter orange Italian aperitif)
Three 750-ml bottles chilled Prosecco
Ice, preferably 1 large block
2 sliced oranges, 2 sliced lemons and 1/2 pint raspberries, for garnish
How to Make It
In a punch bowl, combine the Galliano and Aperol and refrigerate until chilled, about 4 hours. Gently stir in the Prosecco. Add the ice and garnish with the oranges, lemons and raspberries.
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