Ingredients

　　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.