- 1 can (20-ounce) crushed pineapple in heavy syrup
- 1 cup fresh lemon juice
- 1 cup maraschino cherry juice
- 1 cup dark rum
- 1/2 cup brandy
- 1 bottle (750 ml) chilled inexpensive brut Champagne
In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.
Alton's Breakfast Carrot Cake(00:03:17)
How to Make 'Whoopeeps'(00:02:18)
Thank you! your flag was submitted.