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.
