Summary

Ingredients

• 1 ml orange juice
• 1 large tin pineapple
• 0.25 ¼ bottle rum (Bacardi)
• 0.75 ¾ Bottle Batida de Coco
• 1 bottle sparkling wine
• 1 cup cream

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Instructions

1. Drain the can of pineapple while collecting the juice. Let the pineapple steep in the Bacardi overnight. Put the rest of the ingredients in the cold.
2. The next day, put the soaked pineapple with Bacardi, pineapple juice, Batida de Coco and the sparkling wine in a suitable punch bowl.
3. Just before serving, whip the cream a little and fold it into the punch.