This is the perfect easy hot-weather punch. The original recipe comes from Jerry Thomas’s seminal 1862 “Bartenders Guide.” Besides Sauternes, sweet wines such as Tokaji, from Hungary, also work very well. For the sparkling wine, champagne works best, but you could also use a dry, crisp, not-too-sweet cava or cremant.
For a more pineapple-y twist, Spirits columnist Jason Wilson suggests gently muddling the pineapple before adding the cognac and wines.
MAKE AHEAD: The base mixture needs to be refrigerated for at least 2 hours.
24 to 36 servings
- 1 pineapple, peeled, cored and coarsely chopped
- 750 ml fino or pale or manzanilla sherry
- 750 ml cognac or Armagnac, preferably VSOP
- 750 ml Sauternes-like dessert wine
- Three 750-ml bottles sparkling wine
- 4 lemons, cut into thin slices, for garnish
Read more about the preparation method here.