Recipe - Champagne Punch

1 cup Triple sec
1 cup Brandy
One half cup Chambord
2 cup Unsweetened pineapple juice
1 qt Chilled ginger ale
2 Chilled 750ml. bottles dry
champagne

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.

Yield: 16 cups, about 12 servings

Recipe by: Cooking Live Show #8892 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997