Ingredients Jump to Instructions ↓

  1. 1 cup triple sec

  2. 1 cup brandy

  3. 1/2 cup Chambord

  4. 2 cups unsweetened pineapple juice

  5. 1 quart chilled ginger ale

  6. 2 chilled (750-ml) bottles dry Champagne

Instructions Jump to Ingredients ↑

  1. 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.


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