Pink Bubbly Ginger Punch

By Tonya_Speed

Ingredients

• One 5-ounce piece fresh ginger, peeled and coarsely chopped
• 1 quart ginger ale, chilled
• One 750-ml bottle sparkling cranberry juice or 3 cups other fruit juice, chilled
• 1 cup triple sec
• 1 cup brandy
• Two 750-ml bottle brut rosé sparkling wine, chilled
• Ice
• 1 lemon, halved lengthwise and sliced crosswise, for garnish

Details

Servings 12
Adapted from rachaelraymag.com

Preparation

Step 1

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.