Bengal Lancers' Punch

• One 1-liter bottle amber rum
• One 750-ml bottle Cabernet Sauvignon
• 1/2 liter curacao or triple sec
• 16 ounces fresh orange juice
• 16 ounces unsweetened pineapple juice
• 10 ounces fresh lime juice
• 10 ounces Simple Syrup
• 16 ounces chilled sparkling water
• Ice, preferably 1 large block
• 1 sliced orange, 1 sliced lime and 1 sliced pineapple, for garnish
• One 750-ml bottle chilled Champagne

1. In a punch bowl, combine the rum, wine, curacao, orange juice, pineapple juice, lime juice and Simple Syrup.
2. Refrigerate until chilled, about 4 hours.
3. Stir in the sparkling water, then carefully add the ice and garnish with the orange, lime and pineapple slices.
4. Top with the Champagne.

amber rum, sauvignon, curacao, orange juice, pineapple juice, lime juice, simple syrup, water, block, orange

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