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Title: Champagne Punch Categories: Cooking liv, Import Yield: 1 Servings 1 c Triple sec 1 c Brandy 1/2 c Chambord 2 c Unsweetened pineapple juice 1 qt 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, and the Champagne and add ice cubes. Yield: 16 cups, about 12 servings Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" |