2 ripe pineapples, diced
8 tsp. sugar
1 qt. whiskey (bourbon)
2 qt. champagne

NIGHT BEFORE: Dice 2 ripe pineapples over which spread sugar. Add bourbon, cover well and refrigerate.

NEXT MORNING: Pour into punch bowl over 2 large lumps of ice. Stir well. Pour in 2 bottles champagne and stir again. Serve in goblets with bits of pineapple and long-handled fork or spoon. Eat the fruit and drink the juice. Great before brunch. Serves 12-14.