Yale punch

Ingredients:

• 1 cup pineapple chunks
• 750 ml of cognac
• 1 bottle (750 ml) of champagne

Preparation:

1. In a large punch bowl, combine 1 cup pineapple chunks and 750 ml cognac and let steep for 1-2 hours in the refrigerator.
2. Add 2 1/2 cups seltzer water and 1/4 cup superfine sugar, stirring until the sugar is completely dissolved, then add 12-25 oz. of cold semi-dry champagne.