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Recipe Detail Page
Champagne Ginger Punch
Holiday 2003
Fresh ginger gives this refreshing punch an added kick. Leave the skin on the pineapple slices to garnish the punch bowl, if desired.
Serves 12
4 cups (1 L) unsweetened pineapple juice
2 tbsp (25 mL) chopped fresh ginger
2 cups (500 mL) triple sec
3 cups (750 mL) brandy
1 cup (250 mL) Chambord
10 cups (2.5 L) chilled ginger ale
4 bottles (3 L) chilled dry
Champagne or sparkling wine
Garnish
Pineapple slices
Pineapple wedges
Candied ginger
1. In a small pot heat the pineapple juice and chopped ginger over medium heat until simmering. Remove pot from heat and cool.
2. Strain cooled pineapple juice into a large punch bowl. Add triple sec, brandy, Chambord, ginger ale and Champagne. Stir to combine.
3. Add ice ring to punch bowl. Garnish punch bowl with pineapple slices. Garnish each glass with a pineapple wedge and a piece of candied ginger, if desired.
Serves 12
