CHAMPAGNE PUNCH

• 1 ripe pineapple

• 1 1/2 cups sugar

• 2 1/2 cups bourbon

• 2 (25.4 oz) bottles champagne, chilled

Core pineapple and cut into bite size pieces. Add sugar and bourbon and let mixture sit at least 24 hours in an airtight container. Pour pineapple mixture into punch bowl, stir in champagne just before serving. Add crushed ice, if desired.

Makes: 3 quarts