Smooth Champagne Punch

"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."
 
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Ready In:
5hrs
Ingredients:
6
Yields:
16 cups
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ingredients

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directions

  • In a large bowl combine the Triple Sec, brandy, Chambord and pineapple juice; chill for at least 5 hours or overnight.
  • Transfer the mixture to a large punch bowl, and combine the Triple Sec mixture with the ginger ale and the champagne.
  • Add in ice cubes.

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Reviews

  1. This recipe came from "Gourmet" Magazine, July 1995. Ratings(40)for it on Epicurious.com were over the top!
     
  2. Love this punch! Made it a couple of years ago for a Christmas party and no one touched the beer and wine. Have been searching for the recipe because I didn't remember where I got it from, really glad that I found it again. Will be making it again for a birthday party. BTW Kittencal you post a lot of really good recipes.
     
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