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Champagne Punch
Ingredients
| * | 1 cup Triple Sec |
| * | 1 cup brandy |
| * | 1/2 cup raspberry-flavored liqueur, such as Chambord, or creme de casis |
| * | 2 cups unsweetened pineapple juice |
| * | 1 quart chilled ginger ale or 7-Up |
| * | 2 chilled 750-ml. bottles of dry champagne |
Instructions
| 1 | Combine Triple Sec, brandy, Chambord and pineapple juice together in a bowl. Cover and chill at least 4 hours or overnight. |
| 2 | When ready to serve, combine chilled mixture with ginger ale and champagne in a punch bowl. Add ice cubes or ice ring (see notes). |
Notes
- For a festive presentation, prepare an ice ring by pouring water into a ring mold. Add a bag of frozen berries (or a mixture of fresh raspberries, blueberries, blackberries and strawberries) and freeze. Remove from mold and add to punch.