Smooth Champagne Punch

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 5hrs
• Ingredients: 6
• Yields: 16 cups

ingredients

• 1 cup triple sec
• 1 cup brandy
• 1⁄2 cup Chambord raspberry liquor
• 2 cups unsweetened pineapple juice
• 1 quart cold ginger ale
• 2 (750 ml) bottles cold dry champagne

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

[Guinea fowlMom]

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

 

[denisemaisel]

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.