1 cranberry-orange relish whole for garnish cut into thin slices
1 cup pineapple chunks fresh
1 cup pineapple juice
1 cup sparkling wine
1 cup sugar
Equipment
bowl
peeler
Directions
Using a vegetable peeler, remove the peel from 1 orange and the lemon.
Transfer to a large punch bowl and add the sugar. Muddle to release the citrus oils, then let stand 1 to 2 hours.
Add the lemon and pineapple juices and the bourbon, and stir to combine. Just before serving, stir in 3 to 4 cups of ice, then top with Champagne or sparkling wine and garnish with the orange slices and pineapple chunks.
