This recipe for champagne punch is a deliciously fizzy & festive cocktail for New Year’s Eve!
- 1 cup Triple Sec
- 1 cup blackberry brandy
- 1/2 cup Chambord
- 2 cups pineapple juice
- 4 cups ginger ale
- 2 750ml bottles Pink Champagne
- 2 tablespoons Cascadian Raspberry White Balsamic Vinegar
- Raspberries for garnish
- Combine the Triple Sec, blackberry brandy, Chambord, and pineapple juice in a large pitcher or punch bowl. Cover and store in the fridge for 4 hours or overnight.
- Just before serving, add the Triple Sec mixture, ginger ale, and the champagne together in a large punch bowl. Serve over ice and garnish with fresh raspberries if desired.