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Champagne Punch




Source of Recipe


Posted by Sunny at Nana’s Kitchen 5/2/01.


List of 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


Recipe



In a bowl combine the Triple Sec, brandy, Chambord and 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. Makes about 16 cups, serving 12.