Cognac-Sauternes-Champagne Punch - cooking recipe

Ingredients

cognac, 1 bottle
4 lemons, sliced into thin rings
1 pineapple, sliced into thin rings
wine, 1 bottle (pale sherry)
apple brandy, one 375-ml bottle (Sauternes)
4 ounces superfine sugar
champagne, 3 bottles
ice

Preparation

In a large container, combine the Cognac with the.
lemons and pineapple. Place in the refrigerator and let.
steep for 3 to 4 hours or overnight.
In a 2-gallon punch bowl, add the sherry and Sauternes;.
add the sugar and let it dissolve. Once the sugar has.
dissolved, add the Cognac-fruit mixture, the Champagne.
and enough ice to chill. Ladle into glasses and serve.