By Stephen Phillips

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

Combine triple sec, brandy, Chambord and pineapple juice. Chill the mixture for at least 4 hours. Combine triple sec mixture, ginger ale and champagne in a punch bowl. Add ice cubes and serve immediately.

Serves 12

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