Titanic Champagne Punch

I got a garbled email from du Barry last night and will translate her Gentlemen's Chicken recipe. Although I may have not charged into the 21st Century with as much gusto as one might have liked, du Barry is trapped in the 19th. Nothing would make her happier than to inscribe her notes on fine, linen writing paper, place them in a scented envelope, and them float them to me from her cruise.

With her cruise underway, I offer up this punch which will satisfy on sea or on land.

To each bottle of champagne add one bottle of club soda, one shot glass of brandy, and one of Cointreau. Prepare to have six to ten bottles of each (as well as the shots). Slice the rind of an orange very thin and add. What makes this "Titanic" is the berg of ice. Create the iceberg by freezing water in a plastic container or--if you want a berg of more character--in a zip-lock food bag. It creates a nice, irregular piece that you can sprinkle some powdered sugar on top of for a little more effect. (You may also float a plastic, toy soldier in the punch and make believe it's Leonardo di Caprio.) Decorate with sliced pineapple and orange and plenty of fresh mint.

Keep drinking, but never take you eyes off of Lifeboat Station #1, du Barry.