Champagne Punch

You decide to host Sunday brunch and naturally, your guests expect mimosas. Why not surprise them with champagne punch? So retro and delicious. Easiest Recipe ever.

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



Method:
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. Makes about 16 cups, serving 12.


Serve it in flutes...teacups...mason jars... or whatever you have on hand!

Photo and Recipe via Gourmet Magazine