cooking class    with Chef Jamie Gwen
Champagne Punch
A great party always needs a great punch…and this punch is the perfect way to celebrate the holidays, spend time with friends and family or toast in the New Year. For a special kid’s punch, try mixing ginger ale and pineapple juice, in equal parts, and float scoops of rainbow sherbet on top….just for fun!.

Ingredients:  
1 cup Brandy
1 cup Triple Sec
2 cups crushed pineapple in heavy syrup, drained
4 cups chilled ginger ale
2 (750-ml.) bottles dry or Brut Champagne, chilled

Directions:
  1. In a pitcher combine the Brandy, Triple Sec and crushed pineapple and chill the mixture for at least 2 hours.
  2. In a large punch bowl combine the brandy mixture, ginger ale and Champagne.
  3. Serve immediately.
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