tis the season for champagne

it’s been a while since i posted a cocktail recipe and i thought it was high time i did and besides…tis the season. but i also know during this busy time of year we don’t have the time or the desire to make individual cocktails so i’m all about the christmas punch. it is individual enough that your friends will know you put some thought into it but easy enough that you can still enjoy being with your friends and not frantically trying to find that obscure ingredient that to make a finicky guest their specialized cocktail. as an added bonus you can make this ahead so you will have time to put on one of the fabulous outfits that we’ve suggested for the season

so without further adieu enjoy

champagne xmas punch

champagne xmas punch

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


In a punch bowl combine the Triple Sec, the brandy, the Chambord and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. About 15 minutes before your guests arrive add the ginger ale and champagne and ice cubes if desired. yep, it is that easy.

one of my friends taught me to throw in some frozen cranberries and orange slices and people will think that you are the new martha stewart.

ps the recipe suggests a punch bowl but i prefer a drink dispenser like this one or this one. i find that it is easier than a punch bowl and ladle and is not as messy but that is personal preference


tell us what you think!!!