OK, so here’s another best-kept secret. This time, my friend Heidi’s, but apparently, my sister Regina has claimed it for her own:

“Hi, do you have ‘my’ champagne punch recipe? I want to make it tomorrow, forgot my recipe in PA.”

Lucky for Regina, Heidi’s recipe is actually epicurious.com’s recipe, and luckier for Regina, Heidi actually shared that fact with me and didn’t claim it for her own, otherwise I would’ve had trouble putting my fingers on it tonight.

Reg, enjoy your punch tomorrow, and more, enjoy your friends at “home”. You deserve a very fun night with them, for sure!

Champagne Punch

1 c Triple Sec
1 c brandy
½ c Chambord
2 c unsweetened pineapple juice
1 qt chilled ginger ale
2 chilled 750-ml bottles dry champagne

In a bowl combine Triple Sec, brandy, Chambord, and pineapple juice, and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, ginger ale, champagne, and ice cubes.

Happy New Year!