Ingredients
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Strips of zest from 2 lemons
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Strips of zest from 2 oranges
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One-half 1-liter bottle VSOP Cognac
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10 ounces fresh orange juice
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4 ounces fresh lemon juice
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3/4 cup superfine sugar
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2 ounces maraschino liqueur
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32 ounces chilled brewed green tea
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4 ounces Pineapple Syrup
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4 ounces Jamaican rum
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4 ounces Batavia-Arrack van Oosten
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Three 750-ml bottles chilled Champagne
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Ice
Directions
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In a large jar, combine the citrus zests with the Cognac; let stand at room temperature overnight. Strain the Cognac; discard the zests. In a punch bowl, combine the citrus juices. Stir in the sugar until dissolved. Add the infused Cognac, maraschino liqueur, tea and Pineapple Syrup. Stir in the rum and Batavia-Arrack and refrigerate until chilled, about 2 hours. Add the Champagne, Marinated Pineapple and ice.