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Champagne Punch
0
(0)
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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