The essence of orange, raspberries and ginger flavor this delightful Champagne punch. It’s delightful served with a holiday brunch. Freeze a tray of ice cube with raspberries and add it to the punch bowl along with a few orange slices, loose berries and mint leaves for a pretty presentation.

1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart ginger ale, chilled
2 750-ml. bottles dry Champagne, chilled

Combine the triple sec, brandy, Chambord and pineapple juice in a glass pitcher. Place the pitcher in the refrigerator overnight or at minimum, 4 hours.

In a chilled punch bowl, combine the pitcher of triple sec mixture with the ginger ale. Add the Champagne and ice cubes. Serve immediately.

Yield: 16 cups

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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