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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.

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