Bubbly punch

(Serves 16)

  • 250 ml triple sec
  • 250 ml brandy
  • 125 ml Chambord
  •  500 ml pineapple juice
  • 1 litre ginger ale
  • 2 bottles chilled sparkling wine

Combine triple sec, brandy, Chambord and pineapple juice, cover and refrigerate for at least 4 hours, preferably overnight. Add the ginger ale, sparkling wine and a few ice cubes just before serving. Serve in a large punch bowl.