Smooth Champagne Punch

READY IN: 5hrs
Recipe by Kittencal@recipezazz

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.

Top Review by Guinea (fowl)Mom

This recipe came from "Gourmet" Magazine, July 1995. Ratings(40)for it on Epicurious.com were over the top!

Ingredients Nutrition

Directions

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

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