Pineapple Punch with Champagne and Cognac
Beverages • French
Description
For preparing the punch, use glass, porcelain, and non-reactive metal containers. Serve using a small non-reactive ladle or spoon. Serve chilled (no more than 15 degrees Celsius). To make the punch less strong, you can add three bottles of champagne instead of two.
Ingredients
- Pineapple 1 piece
- Sugar 10 oz
- Cognac 15 fl oz
- Dry Champagne 0 qt
Step-by-Step Guide
Step 1
Peel a ripe pineapple (approximately 700 g), cut it into small pieces, and place it at the bottom of the punch bowl, alternating layers of pineapple with sugar.
Step 2
Pour cognac over the pineapple, seal tightly with plastic wrap, and refrigerate for 6-8 hours.
Step 3
Before serving, pour chilled champagne into the container with the pineapple and cognac and mix.
Step 4
Serve in the presence of guests in large glass cups or goblets with saucers. Serve with a straw and a spoon for the fruit.
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