Pink Bubbly Ginger Punch

December 2009
Pink Bubbly Ginger Punch

by 3 people

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Makes: 12 servings

  • 1 5 ounce piece  fresh ginger, peeled and coarsely chopped
  • 1 quart ginger ale, chilled
  • 1 750 milliliter bottle  sparkling cranberry juice or 3 cups other fruit juice, chilled
  • 1 cup triple sec
  • 1 cup brandy
  • 2 750 milliliter bottle  brut rose sparkling wine, chilled
  • Ice
  • 1 lemon, halved lengthwise and sliced crosswise, for garnish
  1. Using a food processor, puree the ginger. Press through a sieve set over a bowl to extract the juice; discard the solids.
  2. In a large punch bowl, stir together the ginger juice, ginger ale, sparkling cranberry juice, triple sec and brandy. Pour in the sparkling wine. Serve in tall, ice-filled glasses and garnish each rim with a lemon slice
  • Keep an extra batch of punch ready to go, too.