Smooth Champagne Punch - cooking recipe

Ingredients

1 cup triple sec
1 cup brandy
1/2 cup Chambord raspberry liquor
2 cups unsweetened pineapple juice
1 quart cold ginger ale
2 (750 ml) bottles cold dry champagne

Preparation

In a large bowl combine the Triple Sec, brandy, Chambord and pineapple juice; chill for at least 5 hours or overnight.
Transfer the mixture to a large punch bowl, and combine the Triple Sec mixture with the ginger ale and the champagne.
Add in ice cubes.