Creole Champagne Punch

Ingredients
1 lb. sugar
1 pt. lemon juice
1 qt. white wine
1 qt. champagne
2 qts. club soda
2 oz. curacao
1/2 fresh pineapple, or 1/2 can Dole pineapple chunks packed in own juice
Preparation:
Chill all ingredients (except sugar) for several hours. Into a large punch bowl, pour lemon juice and sugar. Mix well. Then add remaining ingredients, saving the champagne until last. I also add an ice ring: Arrange maraschino cherries (1 small bottle reserving the juice), fresh strawberries, if in season, remaining 1/2 can of pineapple chunks and fresh mint attractively in ring mold. Add juices from cherries and pineapple and enough water to fill ring. Freeze overnight.