- 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
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, the Champagne, and ice cubes.
Recipe courtesy Gourmet Magazine