Creole Champagne Punch
Beverage
Melissa's Corporate Chefs
1 Pineapple
2 bottles Dry White Wine
1 pint Curaçao, White or Orange
1½ cups Sugar
1 Pineapple
Block of Ice, punch bowl size
4 quarts Sparkling Water
2 bottles Champagne
1 quart Strawberries, quartered
Mix the wine and the curaçao, adding the sugar until completely dissolved.
Shred ½ of the pineapple by cutting it into quarters, removing the core, and either putting peeled pieces in the food processor or scraping unpeeled quarters against the large holes of a grater.
Peel the other half and cut into slices.
Add the grated pineapple to the wine mixture and pour over a large block of ice in a punch bowl.
Just before serving, add the sparkling water and champagne and float the pieces of pineapple and strawberries on top.
