Smooth Champagne Punch

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Here's a good hint, freeze the chambord, triple sec, brandy and pineapple juice, it will not freeze to solid because of the alcohol, it will have the texture of a slushy and will keep the punch cold longer! Plan ahead the mixture needs to chill for a minimum of 5 hours or overnight.

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Steps

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In a large bowl combine the triple sec , brandy , chambord and pineapple juice.

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Chill for at least 5 hours or overnight.

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Transfer the mixture to a large punch bowl , and combine the triple sec mixture with the ginger ale and the champagne.

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Add in ice cubes.

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Ingredients

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triple sec, brandy, chambord raspberry liquor, unsweetened pineapple juice, ginger ale, dry champagne