Champagne Punch

This punch is as important to have at a wedding reception as it is to not wear white shoes after Labor Day. Southern women can make any number of variations of this in their sleep. A classic wedding or anniversary reception beverage, it is addictively refreshing -- which is nice when you're all dolled up and fending off wilting humidity. Serving it in punch cups is the norm, but wineglasses are gaining in popularity.

Recipe courtesy of Southern Cocktails by Denise Gee; photography by Robert M. Peacock

Champagne Punch

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    2 cups unsweetened pineapple juice 1 cup cognac
    1 quart chilled ginger ale 1/2 cup orange liqueur
    2 (740-ml) bottles dry Champagne or sparkling wine, chilled Garnishes: edible flowers for cups, pineapple slices for punch bowl
    1 cup Triple Sec


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    • 1

      Combine the Triple Sec, cognac, orange liqueur, and pineapple juice in a large pitcher and stir well. Chill the mixture, covered, for several hours or overnight.

    • 2

      In a large punch bowl, combine the Triple Sec mixture, ginger ale, and Champagne. Add ice cubes or crushed ice. Garnish as desired.

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