Champagne Punch

1 can (20-ounce) crushed pineapple in heavy syrup

1 cup fresh lemon juice

1 cup maraschino cherry juice

1 cup dark rum

1/2 cup brandy

1 bottle (750 ml) chilled inexpensive brut Champagne

In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes.

Add Champagne just before serving.