Yield:
20 drinks
Cook Mode
(Keep screen awake)
Ingredients
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One 1-liter bottle Cognac
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1/2 liter amber rum
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5 ounces curaçao or triple sec
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10 ounces fresh lemon juice
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6 ounces Raspberry Syrup
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Two 750-ml bottles chilled Champagne
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Ice, preferably 1 large block
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5 sliced oranges and 1 cubed pineapple, for garnish
Directions
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In a punch bowl, combine the Cognac, rum, curaçao, lemon juice and Raspberry Syrup and refrigerate until chilled, about 4 hours. Gently stir in the Champagne. Add the ice and garnish with the orange slices and pineapple cubes.
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