- 1 (750 ml) bottle of blush or pink champagne (chilled)
- 1 liter bottle of ginger ale (chilled)
- 1 cup light rum
- 1 (10 ounce) bag frozen raspberries, slightly thawed
- Fresh mint sprigs for garnish (optional)
- Pour champagne, ginger ale and rum into a large pitcher or punch bowl. Add raspberries and stir gently to combine.
- Garnish with mint sprigs when serving, if desired.
- Prep Time: 5 minutes
- Category: Cocktails
- Cuisine: American
Keywords: raspberry champagne rum punch