9 ounces amber rum
6 ounces pineapple juice
5 ounces Simple Syrup
4 ounces fresh lime juice Raspberry Ice
5 ounces chilled Champagne
12 lime wheels
In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
Stir the punch and strain it into a punch bowl. Add the Raspberry Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.