Since a punch easily quenches the thirst of a crowd, I'll be mixing a large bowl of classic champagne punch. The cocktail gets its rosy hue from chambord, a raspberry-flavored liquor.
With the poached pear dessert, I'll let guests sip a sweet late harvest wine. To check out the recipe I'll be using for the punch, keep reading.
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.
- Punch, Drinks