Ingredients
- 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
Directions
- 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.
