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Nov 19, 2006 02:04 PM

Brandy for punch

Each year at the holidays I make a very popular punch that is made from champagne, Chambord, triple sec, gingerale, pineapple juice and brandy. The proportions are ideal and result in a punch that (unlike all the others I've tried) is not overly sweet.

I typcially use a moderate/lower end champagne, this year I'm using Chandon California Brut Classic. I use real Chambord and don't want to ruin the punch with inferior ingredients but because I make it for a very large group I don't want to overspend.

Does anyone have a brandy suggestion for this type of application? I'm hoping to come across a 'best buy' that will give a nice result but be quite reasonable.

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