"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Champagne Punch Recipe

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This recipe for Champagne Punch, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larry McKoy
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. triple sec
1/3 c. brandy
1/3 c. Chambord
2 c. unsweetened pineapple-orange juice
1 qt. chilled ginger ale
2 750 ml bottles chilled dry Champagne
24 raspberries

Directions:
Directions:
Combine the triple sec, brandy, Chambord, and pineapple-orange juice and chill overnight.

In a large punch bowl, combine the triple sec mixture, the ginger ale, and the Champagne.

Add a raspberry to each Champagne glass and serve.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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