Champagne Cup Recipe

• 1 orange
• 1 small pineapple, or 1 can pineapple rings
• 1 cucumber, preferably unwaxed
• 1 jar brandied cherries
• 2 ounces Benedictine liqueur
• 2 ounces brandy
• 1 bottle sparkling wine
• garnish: 3-5 sprigs fresh mint (optional)

1. At least four hours before the party, pour water into an 8-inch x 4-inch container or loaf pan until about one inch deep. Freeze completely.
2. Prepare the punch just before serving. Slice three 1/4-inch thick rounds from the orange. Save remaining orange for another purpose.
3. If using fresh pineapple, trim away the skin and top and slice three 1/2-inch thick rounds. If using canned pineapple, remove three slices from the can. Save remaining pineapple for another purpose.
4. Using a vegetable peeler, remove three slices of peel lengthwise down the cucumber.
5. Dislodge the ice from its mold and place it in a pitcher. Add the orange and pineapple slices, a handful of drained cherries and the strips of cucumber peel. Add the Benedictine and brandy to the pitcher. Top with the bottle of sparkling wine and stir to combine. Garnish with the sprigs of mint if desired and serve.

orange, pineapple, cucumber, brandied cherries, liqueur, brandy, sparkling wine, mint

Taken from www.seriouseats.com/recipes/2010/12/drink-the-book-champagne-cup-vintage-cocktail-recipe.html (may not work)