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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