elizabethlaney

It’s brunch season.  The weddings, the graduations, the summer-get-togethers, mostly likely, you’ll be imbiding in some brunch punch sometime soon.  Try this recipe out for size!  From Gourmet.

Ingredients:

1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry champagne

Preparation:

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.