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Epicurious
Gourmet

Champagne Punch

4.8

(51)

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

Preparation

  1. 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.

TagsGourmet
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