During the main meal at my harvest-themed dinner party, I'll pair the chicken and risotto with wine. However, before we sit down to the table, I want to treat guests to a luxurious champagne cocktail.
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. From Gourmet Ingredients 1 cup triple sec Directions Makes about 16 cups, serving 12.
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml bottles dry Champagne
1 cup triple sec
Makes about 16 cups, serving 12.