1/2 Cup brandy
1/4 Cup Chambord [black raspberry liqueur]
1/2 quart chilled sparkling water [pellingrino or perrier]
1 Chilled 750-ml. bottle dry champagne
Combine Grand Marnier, brandy, Chambord and the pineapple juice in a large bowl. Cover and chill the mixture for 4 hours or overnight. Take some of the punch and add to ice cube tray, adding one frozen raspberry to each tray for color.
Just before your guest start to arrive add punch mixture, sparkling water and Champagne to your punch bowl. Add prepared ice cubes and more frozen raspberries if desired.