This recipe is from Kathleen Rees an old friend of Ama B's. She is from New Orleans and is a great cook. (The shrimp creole recipe comes from her.) She served this punch at a bridal luncheon for Jim and me that she hosted at her house. This punch was the star of the day.
2 ripe pineapples, peeled, cored, & diced
8 tsp. sugar
1 bottle bourbon
2 bottles champagne
The night before, sprinkle the diced pineapple with the sugar. Add the bourbon, cover and refrigerate.
Just before serving, place in punch bowl over 2 large lumps of ice. Stir well and pour in 2 bottles of chilled champagne. Serve in goblets with long-handled spoons or in punch cups with toothpicks to spear the pineapple.