1 pineapple
1/2 pound strawberries
1 1/2 bottles champagne
powdered sugar

Select a medium sized, ripe, fresh pineapple. Peel pineapple and slice as thinly as possible and core. Arrange the pineapple slices in a deep, flat bottomed, crystal punch bowl. Add additional layers of pineapple until all pineapple is used. Sprinkle each layer with powdered sugar. Let stand overnight to mellow flavors, keeping the bowl covered and in a cool place. Next day pour a bottle of champagne or other sweet wine over pineapple layers. Early in the morning, take the strawberries, carefully hull and wash them, then roll the strawberries in powdered sugar and add to the pineapple mixture. Allow the strawberries to bathe in the ambrosia for at least six hours, still keeping the bowl and its contents in a cool place. Fifteen minutes before serving, turn into a glass pitcher a half bottle of champagne and a large piece of ice. Place a large piece of ice into the punch bowl with the prepared fruit.

Makes 15 Servings

2 bottles brandy
2 bottles champagne
1 pound sugar
1 pound fresh pineapple

Combine brandy, champagne, sugar, and fresh pineapple in a large saucepan or heatproof dish. Heat mixture to a foam but do not boil. Pour some brandy on top and blaze. Let burn for 1 minute. Ladle Christmas Punch into heated wine glasses.

1 ounce tequila
2 ounce pineapple juice
1/2 ounce lime juice
1/3 cup crushed ice
1 cocktail pineapple stick

Put tequila, pineapple juice, lime juice and crushed ice in a blender. Blend at low speed for 10 to 15 seconds. Pour into a prechilled deep saucer champagne glass. Add pineapple stick.

Alternately, pour over rocks in prechilled old fashioned glass. Add ice to fill glass and garnish with pineapple stick.

3 ounces light rum
1/2 ounce lime juice
1/4 tsp triple sec
1/4 tsp orzata
1/2 tsp sugar
1 lime slice
1 spring mint
1 pineapple stick

Shake rum, lime juice, triple sec, orzata and sugar well with ice. Strain into prechilled double old-fashioned glass. Add enough ice to fill glass. Garnish with lime slice, mint spring and pineapple stick.

6 jiggers whiskey
6 jiggers sweetened pineapple juice
dash of bitters
lemon peel

Shake well in ice and strain into glasses. Squeeze lemon peel over top. Serves 6.

1 1/2 ounce 86 proof bourbon
1/2 ounce lemon juice
1/2 ounce pineapple juice
1 tsp maraschino liqueur

Shake well with ice. Strain into a prechilled sugar frosted cocktail glass.

2 ounce light rum
3 ounces pineapple juice
1 ounce lime jioce
1 tsp dark Jamaican rum
1 tsp sugar syrup
Iced club soda
1 lime slice

Shake rum, pineapple juice, lime juice, dark rum, and syrup well with ice. Strain into a tall 14 ounce glass. Add a splash of soda and ice to fill glass. Stir. Add lime slices.

2 parts pineapple wine (Mardi Gras)
1 part vodka
Fresh lime
ice

Mix wine and vodka, and squeeze fresh lime as desired. Mix and shake with ice. Strain into champagne glass.

1 jigger dry gin
1/2 jigger sweet vermouth
2 orange slices
1 pineapple slice

Place slices of orange and pineapple in a mixing glass and muddle well. Add cracked ice, gin and vermouth. Shake well and strain into a glass.

1 1/2 ounce gin
2 tsp pineapple juice
3 tsp lemon juice
2 tsp cream
1 1/2 tsp sugar syrup
1 egg white
Dash cherry brandy

Shake well with cracked ice. Pour into highball glass. Add cherries when serving.