Punch:

• 16 ounces Mount Gay Eclipse Rum
• 2 ounces Cointreau
• 8 ounces pineapple syrup* or pineapple juice
• 8 ounces lime juice
• 4 ounces chilled water
• 12 ounces Brut Champagne (or one 375ml bottle)

 

*Pineapple Syrup

• 1 ½ cups water
• 1 cup sugar
• 1 lemon peel
• 1 pineapple – core removed, cut into chunks

For the Punch: Add all ingredients to punch bowl or cocktail pitcher and stir until incorporated. Garnish with pineapple slices, cinnamon sticks and lime wheels.

For the Pineapple Syrup: Add all ingredients but pineapple to pot and bring to a boil. Add pineapple and simmer until pineapple is just translucent. Press pineapple to released juices. Strain out solids and let cool.