Provided by: Mixologist Nick Mautone
Peel, core, and finely chop the pineapple, place in a bowl, and stir in the sugar until combined. Set aside, covered, in the refrigerator for at least 1 hour and up to 24 hours.
Pour the apricot brandy over the fruit and steep until needed. (The mixture will last approximately 2 weeks in the refrigerator.)
When ready to serve, place the pineapple mixture in a punch bowl, and top with the sparkling wine. Stir thoroughly and serve well chilled in champagne glasses.
A quart of pineapple juice, poured into a small container and frozen, makes an excellent ice cube for the punch bowl.
Make individual servings by filling a champagne glass halfway with the pineapple mixture and topping with sparkling wine.
For a nonalcoholic version, use peach or apricot nectar instead of the apricot brandy, and replace the sparkling wine with ginger ale.(Published 2001)