Champagne Punch Cocktail

INGREDIENTS:

• 1 cup Triple Sec
• 1 cup blackberry brandy
• 1/2 cup Chambord
• 2 cups pineapple juice
• 4 cups ginger ale
• 2 750ml bottles Pink Champagne
• 2 tablespoons Cascadian Raspberry White Balsamic Vinegar
• Raspberries for garnish

INSTRUCTIONS:

• Combine the Triple Sec, blackberry brandy, Chambord, and pineapple juice in a large pitcher or punch bowl. Cover and store in the fridge for 4 hours or overnight.
• Just before serving, add the Triple Sec mixture, ginger ale, and the champagne together in a large punch bowl. Serve over ice and garnish with fresh raspberries if desired.