Champagne Punch
2 46-ounce cans pineapple juice
1 pint orange juice
1 12-ounce can papaya nectar
1/4 cup lemon juice
1 pint dark rum
1/2 pint brandy
1 large bottle champagne (approx.
26 ounces)
In
a large bowl combine all of the ingredients except the champagne.
Cover and refrigerate for 24 hrs to allow flavors to mellow. Pour
over ice in a punch bowl. Add the chilled champagne just before serving.
Makes about 1 gallon.
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