Total Time
5hrs
Prep 5 hrs
Cook 0 mins

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.

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.

Reviews

(2)
Most Helpful

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

Guinea (fowl)Mom December 14, 2009

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.

denisemaisel August 27, 2007

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