This is a wonderful punch served by Peggy Hawkins, our events manager at Magnolia Hall.
2 (11.5-ounce) cans peach nectar
1 quart (4 cups) lemonade (not lemon drink)
¾ cup peach brandy
3 bottles chilled champagne or other sparkling wine
Edible flower garnish
In a large pitcher combine the peach nectar, lemonade, and peach brandy. Chill well. When ready to serve, pour the punch into a large punch bowl. Add the champagne and garnish with edible flowers.
YIELD: 3 GALLONS