Raspberry Punch Up
Inspired by the Raspberry Jam & Almond Cream Tart
1 heaping spoonful of raspberry jam
30ml, lime/lemon juice
60ml, white rum
15ml, soda water
Bucket of ice
Add your jam, amaretto, lime/lemon juice, white rum and a large scoop of ice to your cocktail shaker. Shake vigorously, about 15 shakes or until the outer is ice-cold. Pour through a cocktail strainer and top with champagne and soda.
In a punch bowl, multiply ingredients by the number of people and stir with ice to chill and dilute slightly. Top with champagne and soda. Serve before the bubbles run out!