Champagne Punch

• 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

1. In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend.
2. Refrigerate for 30 minutes.
3. Add Champagne just before serving.

pineapple, lemon juice, maraschino cherry juice, dark rum, brandy, chilled inexpensive brut champagne

Taken from www.foodnetwork.com/recipes/sandra-lee/champagne-punch-recipe.html (may not work)