Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 12 Servings

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,
the Champagne and ice cubes.