Pineapple punch with champagne and cognac

12 servings

360 minutes

Pineapple punch with champagne and cognac is a refined drink of French cuisine, perfect for festive evenings and social gatherings. Its history roots in the traditions of aristocratic receptions, where punch served as a symbol of elegance and refined taste. Ripe pineapple soaked in cognac gives the drink a rich fruity aroma and noble depth, while chilled champagne adds lightness and playful bubbles. Sugar softens the alcoholic sharpness, creating a harmonious balance of flavors. Served in large glass bowls with a straw and spoon for fruits adds special aesthetics to the drink. It is not just a refreshing cocktail — it is a gastronomic pleasure that highlights the exquisite style and rich flavor traditions of France.

Energy value per serving

• Calories: 366.5
• Proteins: 0.6g
• Fats: 0.2g
• Carbohydrates: 44.2g

Ingredients

• Pineapple: 1 pc
• Sugar: 350 g
• Cognac: 500 ml
• Dry champagne: 1.5 l

Cooking steps

1. Peel the ripe pineapple (about 700 g), cut it into small pieces, and place it at the bottom of the bowl for the punch, alternating layers of pineapple with sugar.

   Required ingredients:

   • Pineapple: 1 piece
   • Sugar: 350 g

2. Pour cognac over the pineapple, seal tightly with plastic wrap, and place in the refrigerator for 6-8 hours.

   Required ingredients:

   • Cognac: 500 ml

3. Before serving, pour chilled champagne into the container with pineapples and cognac and mix.

   Required ingredients:

   • Dry champagne: 1.5 l

4. Pour into large glass bowls or cups in the presence of guests. Serve with a straw and a spoon for fruits.