Champagne Punch Recipe - Cooking Index
Champagne Punch Recipe - Cooking Index
| 1 cup | 237ml | Triple sec |
| 1 cup | 237ml | Brandy |
| 1/2 cup | 118ml | Chambord |
| 2 cups | 474ml | Unsweetened pineapple juice |
| 1 | Chilled ginger ale | |
| 2 | Dry Champagne - (750 ml ea) - chilled |
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.
This recipe yields 16 cups, about 12 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8892 broadcast 05-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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