This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

CHAMPAGNE PUNCH

1 cup fresh lemon juice
1 cup superfine sugar
1 1/2 quarts pineapple juice
1 quart fresh orange juice
1 prepared ice ring, of choice
1 fifth sauterne
2 fifths champagne

Heat lemon juice and sugar until sugar is dissolved; let cool. Combine sugar/lemon mixture with other juices; cover and chill. At serving time, pour juice mixture over ice ring in punch bowl. Add wines; stir. Served chilled. Makes 15 to 20 servings.