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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Here's a good hint, freeze the Chambord, Triple Sec, brandy and pineapple juice, it will not freeze to solid because of the alcohol, it will have the texture of a slushy and will keep the punch cold longer! Plan ahead the mixture needs to chill for a minimum of 5 hours or overnight. Ingredients:
1 cup triple sec |
1 cup brandy |
1/2 cup chambord raspberry liquor |
2 cups unsweetened pineapple juice |
1 quart cold ginger ale |
2 (750 ml) bottles cold dry champagne |
Directions:
1. In a large bowl combine the Triple Sec, brandy, Chambord and pineapple juice; chill for at least 5 hours or overnight.
2. Transfer the mixture to a large punch bowl, and combine the Triple Sec mixture with the ginger ale and the champagne.
3. Add in ice cubes.
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