Holiday Punch

It’s smart to warn your guests that this punch has just that, a punch. But it’s also very drinkable, refreshing and flavorful, without giving a sense that it’s all that strong, even though it is. I first served this in 2001 and it has been a staple at holiday parties ever since.

  • 1 cup brandy
  • 1 cup triple sec
  • 1/2 cup Chambord
  • 2 cups pineapple juice (unsweetened)
  • 1 quart ginger ale, cold from the fridge
  • 2 chilled 750-ml bottles dry champagne

Making It

  • In the morning, mix the brandy, triple sec, Chambord and pineapple juice and refrigerate in a covered container for 8 hours
  • Just as the party starts, mix the mix with the ginger ale and champagne in a large punch bowl
  • We serve over ice

 

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