Recipe information
Yield
Makes about 16 cups, serving 12.
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
Need to make a substitution?
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.