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 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. In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes. Makes about 16 cups, serving 12. (via Champagne Punch: 1990s Recipes Menus : gourmet.com)