Champagne Punch recipe

Ingredients:

1 cup of triple sec.
1 cup of brandy.
½ cup of Chambord.
2 cups of pineapple juice.
1 quart of ginger ale, chilled.
2 bottles of dry Champagne, chilled.

Preparation Instructions:

In a suitably sized bowl combine the triple sec, brandy, Chambord and pineapple juice. Chill, covered, overnight.

In a large punch bowl combine the mixture, ginger ale and dry Champagne.

Add ice cubes and serve.

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