Champagne punch packs a punch with brandy and Chambord flavoring a pineapple and ginger ale base. Not for kids, but adults will kick up their heels.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup triple sec
- 1 cup brandy
- 1/2 cup Chambord
- 2 cups unsweetened pineapple juice
- 1 quart chilled ginger ale
- 2 chilled (750-ml) bottles dry Champagne
Preparation:
In a bowl combine the triple sec, the brandy, the Chambord, and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight.
In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.
Yield: about 16 cups
Recipe Source: Best of Gourmet 1993 (Conde Nast)
Reprinted with permission.
In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.
Yield: about 16 cups
Recipe Source: Best of Gourmet 1993 (Conde Nast)
Reprinted with permission.
