The once-ubiquitous punch was in serious decline by the ’90s, so it was a pleasant surprise to find this recipe leading off a June “Bridal Luncheon.” Happily, the punch bowl is once again an important part of the entertaining arsenal.
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
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.
1990s Recipes + Menus
Champagne Punch
June 1992
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