Happy Cinco de Mayo!
We couldn’t wait to share our fun photoshoot with you – filled with tequila cocktails, painted silverware, succulents and Mexican blankets! Pass the tacos please:)
Whats better than a fun holiday cocktail your guests are sure to love! Here is a champagne punch recipe thats oh so yummy and looks great too! I added mint and pomegranate arils as a garnish to jazz it up. You can also add these garnishes to ice cube trays before freezing to add that pop of color!
1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 liter pomegranate juice
1 quart ginger ale
2 chilled 750-ml. bottles dry champagne
In a bowl combine the Triple Sec, brandy, Chambord, pineapple juice and pomegranate juice and chill the mixture for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, the ginger ale, and the champagne and add ice cubes.
*Display the punch bowl along with garnishes, glassware and even a cute cocktail sign on a bar cart so guests are able to serve themselves!
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