To my amazement, the hit of the night was the Champagne Punch. I've never served punch before, and was a little nervous about how it would be received. (Our Crowd loves their champagne and is veddy veddy particular about it - Pol Roger and Louis Roederer being the current faves.)
I highly recommend this recipe, not least of all because it gives a lot of bang for the buck (don't even think about using Veuve or somesuch - go with Prosecco or a Spanish sparkling like we did) - and these days, that counts. This would also be magnificent at a brunch.
- 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 (prosecco is great too)
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.
The recipe says that it serves 12 - we doubled it for 50, but this wasn't the only thing we were serving.
Ooh! Now I need to invest in a proper punchbowl! Any suggestions?