Start by placing four thick rings or wedges cut from a pineapple (without or without the skin) into the freezer.

In a large punch bowl mix together 700ml dark rum, 700ml white dessert wine, 200ml coconut rum, 200ml cognac, 200ml fresh lime juice, and 1L pineapple juice. Stir, taste and adjust proportions. 

Just before serving add 500ml Prosecco and place the pineapple rings into the bowl.

To serve, pour small measures into punch glasses over ice and grate a little nutmeg overtop. 

Serves around a dozen people a couple rounds of drinks.