adapted from Gourmet Magazine, 2003
serves 12 

1 cup triple sec or Grand Marnier
1 cup brandy
1/2 cup Chambord, or other raspberry flavored liquor
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled (750 ml) bottles dry Champagne
2 cups raspberries

1. In a large bowl or pitcher, combine the triple sec, brandy, Chambord and pineapple juice and chill covered for at least 4 hours or overnight.
2. In a large punch bowl, combine the triple sec mixture, the ginger ale, Champagne and ice cubes if desired.
3. Garnish punch with raspberries and serve.