| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <jfreeman@netusa1.net> on May 31, 1997
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