1 pineapple weighing 1-1.5 kg
6 tablespoons of blue curaçao
3 cups of white dry wine
2 cups of champagne
1 pineapple weighing 1-1.5 kg
6 tablespoons of blue curaçao
3 cups of white dry wine
2 cups of champagne
Cut the pineapple into 4 pieces, lengthwise
Remove and discard the tough central core
Cut it again in half lengthwise, then into chunks
Place in a punch bowl, combine with blue curaçao and white wine
Refrigerate for several hours
When serving, add chilled champagne
If desired, add club soda to taste for a weaker punch.
