Yields 12 Portions
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
Level of Difficulty:
4 Hours 15 Minutes
This recipe has not been reviewed Add your Comment
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.
Copyright © Keldons Cookery 1998 - 2017