- 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
- 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.
- Drinks, Punch