- 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.
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