2002 has certainly worn out it's welcome. Doom, gloom, depression, disaster, war, When Animals Attack XXVIII, and these jokers. At least we have that never-ending arcanum of monkey jokes to get us through. But, it's finally time for a straight-from-the-factory hermetically-sealed bright-and-shiny FDA-approved as-seen-on-TV new year! So break out your glasses and pick something good about this year to toast, and then pick something better for next year, and toast again.

Here's a toast to you. What the heck... here's another.

Cheers!

Champagne Punch

Rating:   6.2 / 10   (26 votes)

This recipe was Drink of the Week on Dec 31st, 2002. Check out the review!

Rate this recipe Email recipe to a friend! Add to Favourites Printable version Save to del.icio.us Ingredients 4 bottles Champagne 8 oz. Liqueur, maraschino 1 bottle Rum, white 16 oz. Triple Sec 8 oz. Carbonated Water/Club Soda 8 oz. Ginger Ale 3 cups chilled unsweetened Pineapple Juice Glass to Use Punch Bowl Mixing Instructions Combine all the spirits (but not the champagne) in a punch bowl and chill for at least an hour. Before serving, add the champagne, ginger ale, and carbonated water. Put a nice ice sculpture in the middle.