Giggle Party Drinks Recipes

Mo’s Pineapple Calabash Punch

Posted on: June 17, 2009

1 fresh pineapple
2 tablespoons sugar
1/2 cup of brandy
3 cups pineapple juice
2 bottles (750 Ml each) chablis, chilled
1 bottle (750 Ml) champagne, chilled

Remove rind and core from pineapple. Cube fruit. Sprinkle with sugar and add Brandy. Refrigerate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple brandy mixture about 30 minutes before serving. Add Champagne and ice ring just before serving. Makes 20 (4oz) servings.


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