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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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 |
Directions:
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.
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