Champagne and juice punch

Ingredients:

• 1 can (550 g) of canned crushed pineapple in heavy syrup
• 1 cup fresh lemon juice
• 1 cup cherry juice
• 1 cup dark rum
• 1/2 cup cognac
• 1 bottle (750 ml) of chilled Brut Champagne

Preparation:

1. In a large punch bowl or pitcher, combine the pineapple, lemon juice, cherry juice, rum, and cognac. Chill for 30 minutes. Add the champagne to the punch just before serving.