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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 

Wayne Collins
July 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

Yield:
Makes about 20 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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