|Ripe pineapple||1 Large|
|Melon||1 Large (Use Ripe Ones)|
|Grand marnier||2 1⁄2 Cup (40 tbs)|
|Brandy||3 1⁄2 Cup (56 tbs)|
|Oranges||2 Large, thinly sliced|
|Lemons||2 Large, thinly sliced|
|Fresh strawberries||1 Pound, hulled and sliced|
|Ice block||2 Large|
|Champagne||2 1⁄4 Liter, well chilled (6 Bottles, 750 Milliliter Each)|
|Fresh flowers||8 (Such As Nasturtium Blooms, Geranium Petals / Borage Flowers For Decoration)|
Cut away all the skin from the pineapple, then cut the flesh into quarters lengthwise, and cut away the hard center core.
Cut the pineapple slices into small pieces.
Cut the melon in half and scoop out the seeds.
Scoop the flesh from the melon with a melon bailer directly into a very large punch bowl.
Add the pineapple pieces, then stir in the grand marnier and brandy.
Cover the bowl and refrigerate for at least 6 hours.
One hour before serving the punch, add the orange and lemon slices to the fruit mixture.
Just before serving, add the strawberries and ice, then pour in the champagne.
Stir well, decorate with mint and flower blooms.