Citrus And Fruit Champagne Punch

Ingredients

• 4 oranges, sliced
• 4 lemons, sliced
• ½ pineapple, sliced
• ½ pint Chartreuse liqueur
• ½ pint Apricot Brandy
• 1 pint Curaçao liqueur
• 1 pint Cognac brandy
• 1 pint Tokay wine
• 3 quarts Champagne
• 3 pints Apollinaris sparkling water
• 1 large block of ice
• Grapefruit slices for garnish

Method

1. 1 In a large punch bowl, combine sliced oranges, lemons, and pineapple with Chartreuse, Apricot Brandy, Curaçao, Cognac, and Tokay wine.
2. 2 Stir well and let the mixture stand for three hours to infuse.
3. 3 Strain the liquid into a clean bowl, discarding the fruit solids.
4. 4 Add the Champagne, Apollinaris water, and a large block of ice. Stir gently.
5. 5 Garnish with fresh fruit slices and float grapefruit slices on top. Serve in champagne glasses.