Easter Champagne Punch

• 1 can (20 ounces) crushed pineapple in heavy syrup
• 1 cup fresh lemon juice
• 1 cup dark rum
• 1/2 cup brandy
• 1 cup maraschino cherry juice
• 1 bottle (750 ml) chilled brut champagne

1. Add all ingredients to pitcher or punch bowl, EXCEPT champagne.
2. Refrigerate for 30 minutes.
3. Add champagne just before serving.
4. *This is a Food Network Recipe*

pineapple, lemon juice, dark rum, brandy, maraschino cherry juice, champagne

Taken from cookpad.com/us/recipes/336187-easter-champagne-punch (may not work)