Beach Punch - cooking recipe

Ingredients

12 ounces fresh pineapple juice
1 liter ginger ale
8 ounces Bourbon
3 cups mixed seasonal fruit, cut into bite-size pieces (strawberries, blueberries, pineapple, peaches)
ice cube

Preparation

Combine the pineapple juice, ginger ale, and bourbon in a 2-quart or larger pitcher.
Add the fruit and stir.
Refrigerate until well chilled, at least 4 hours; overnight is even better.
When ready to serve, fill old-fashioned glasses about halfway full with ice and pour the punch over.
Serve immediately.