30 oz. Spanish brandy
15 oz. fresh lemon juice (strained)
8 oz. of simple syrup
15 oz. of Spanish cava
Combine brandy, lemon juice, and simple syrup in a covered jar and refrigerate for 1-2 hours. Pour chilled base into a chilled punch bowl with large block of ice and top with chilled cava. Garnish with lemon wheels and raspberries.