How about a fine Champagne Punch? The following recipe should serve around 20, depending on how thirsty your guests are.
You will need: 4 ripe pineapples, 1lb of sugar, 1 pint of fresh lemon juice, 4 and a half oz maraschino, 4 and a half oz curacao, 1 bottle of brandy, 1 bottle of Jamaica rum, 8 bottles of champagne.
Peel, slice and cube the pineapples, place in a glass bowl, cover with sugar and stand for 2-3 hours. Add the lemon juice, liqueurs, brandy and rum. Mix thoroughly and leave overnight. Before serving, transfer to a punchbowl with plenty of ice. Once fully chilled, add the champagne. Voila!