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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Review Body: I think it would have been better with half the amount of aperol and the same with the galiano. The drink was super sweet and very strong. When made exact to the recipe, not the kind you want to run to quickly refill your glass when it's gone.