In a jug mix together 80ml freshly squeezed lime juice, 120ml pineapple-flavoured sugar syrup*, 120ml strained pineapple juice*, 200ml dark rum, 80ml white rum, 120ml brandy, and a few good shakes of Angostura bitters. Keep chilled till ready to use along with a ½ bottle of Prosecco.

Pour the contents of the jug into a punch bowl, add some ice cubes, and pour over the Prosecco (or sparkling water to taste if you prefer a weaker cocktail).

Serve in punch cups along with a light grating of nutmeg. 

* To make the syrup and juice place 1 cup sugar, ½ cup water and 2 cups cubed pineapple in a small pot and bring to a boil. Simmer for just a few minutes then take off the heat. Strain the syrup and chill. Puree the pineapple pieces and pass through a fine sieve, using the back of a spatula to extract as much liquid as possible (or squeeze the juice through a fine muslin).

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