Servings: Serves 12 people
Robyn Gray's Champagne Punch
12 ounces of brandy
14 ounces of fresh lemon juice
10 ounces of raspberry syrup *
26 ounces of chilled jasmine tea in a bowl with plenty of ice.
* Giffard Raspberry Syrup is recommended, but a home-grown version can be made by making a 1-to-1 ratio simple syrup (water and sugar) and blending a pint of fresh raspberries into it.
Stir and add one bottle of sparkling wine, 11/2 ounces of Angostura bitters and garnish with fresh raspberries and lemon slices.