Portland Dry Gin 33 and Prosecco and lots of fruity goodness make this punch cocktail the perfect crowd-pleaser for your party.

• 2 oranges, thinly sliced
• 2 lemons, thinly sliced
• 1 lime, thinly sliced
• 1/2 pint raspberries
• 1 cup fresh pineapple, cubed
• 1 bottle (750ml) Portland Dry Gin 33
• 1 3/4 cups fresh lemon juice
• 1 1/4 cups simple syrup
• 1/2 cup Daddy’s Orgeat Cocktail Syrup
• 1 cup framboise liqueur
• On 750ml bottle Prosecco, chilled
• One block of ice

In a large punch bowl, combine the fruit, Gin 33, lemon juice, simple syrup, orgeat syrup, and framboise liqueur. Refrigerate for 4 to 5 hours. Just before serving, stir in the chilled Prosecco and add a super-sized ice block. Recipe adapted from Allen Katz’s Punch Parker.