Imperial Brandy Punch

• One 1-liter bottle Cognac
• 1/2 liter amber rum
• 5 ounces curacao or triple sec
• 10 ounces fresh lemon juice
• 6 ounces Raspberry Syrup
• Two 750-ml bottles chilled Champagne
• Ice, preferably 1 large block
• 5 sliced oranges and 1 cubed pineapple, for garnish

1. In a punch bowl, combine the Cognac, rum, curacao, lemon juice and Raspberry Syrup and refrigerate until chilled, about 4 hours.
2. Gently stir in the Champagne.
3. Add the ice and garnish with the orange slices and pineapple cubes.

cognac, amber rum, curacao, lemon juice, syrup, block, oranges

Taken from www.foodandwine.com/recipes/imperial-brandy-punch-cocktails-2010 (may not work)