Punch - the skin is pure
- 2 bottles of dry (but not dry) white wine (cold)
- 1 bottle of sparkling wine (cold)
- 0.2 liters of cognac or brandy
- 0.3 - 0.4 liters Amaretto
- 3 glasses of shadow morels
Drain the morello cherries and marinate in Amaretto and Cognac for at least 2 hours (better in the refrigerator overnight). Pour the white wine into a bowling container, add the cherries with the marinade and either chill or - if served immediately - add the champagne and ... enjoy.
Beware, the stuff hurts at the latest after the 3rd glass hammer-in, anyway I could bathe in it ... :-)