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Champagne Punch

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U.S.A. U.S.A.
Shared by: Jon F.

1 cup Triple sec
1 cup Brandy
1/2 cup Raspberry liqueur
2 cups Unsweetened pineapple juice
1 quart chilled Ginger ale
2 bottles 750-ml each, chilled Champagne

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Preparation Time:

Process Time:

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15 Minutes

4 Hours

4 Hours 15 Minutes

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In a bowl combine the triple sec, brandy, raspberry liqueur and pineapple juice. Chill the mixture, covered, for at least 4 hours or overnight.

In a large punch bowl combine the triple sec mixture, ginger ale and the Champagne. Add ice cubes and serve.

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