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Champagne Punch
Makes 12 Servings
*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
1Combine Triple Sec, brandy, Chambord and pineapple juice together in a bowl. Cover and chill at least 4 hours or overnight.
2When ready to serve, combine chilled mixture with ginger ale and champagne in a punch bowl. Add ice cubes or ice ring (see 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.