1 (16 oz.) can crushed pineapple
1 qt. fresh strawberries, stemmed & left whole
3/4 lb. powdered sugar
2 c. dark rum or brandy
2 c. lemon juice
1 1/2 c. orange juice
1 c. grenadine
1 fifth light rum
2 liters dry Ginger Ale

Soak pineapple and strawberries with powdered sugar in the dark rum or brandy for several hours or overnight, in refrigerator.

Add remaining ingredients at serving time. Start with cold ingredients and use an ice ring in the punch bowl. This is potent! Serves 25 to 30.