Recipe courtesy of Gourmet Magazine

Champagne Punch

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 5 min
  • Inactive: 4 hr
  • Cook: 5 min
  • Yield: 12 servings
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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


  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, the Champagne, and ice cubes.;