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.
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.
- 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.
- Cognac (brandy): 500 ml
3
Before serving, pour chilled champagne into the container with pineapples and cognac and mix.
- Dry (brut) 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.
