1 lg. can pineapple chunks, drained
1 lg. jar maraschino cherries, drained
Fifth apricot brandy
1 lg. can frozen lemonade
2 qts. ginger ale
1 orange, thinly sliced

1 qt. ginger ale frozen in bundt pan or angel food cake pan

Place pineapple chunks and cherries in punch bowl. Pour in the Apricot Brandy. Let stand for at least 4 hours. Add ginger ale and lemonade. Stir well. Add ice ring and float orange slices.