- 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