Rabbit Punch
['1 whole orange, plus 1 orange cut into thin slices for garnish', '1 lemon', '1 cup sugar', '1 cup lemon juice', '1 cup pineapple juice', '1 (750 milliliter) bottle bourbon, at least 100 proof', '1 cup Champagne or sparkling wine', '1 cup fresh pineapple chunks']
Using a vegetable peeler, remove the peel from 1 orange and the lemon. Transfer to a large punch bowl and add the sugar. Muddle to release the citrus oils, then let stand 1 to 2 hours. Add the lemon and pineapple juices and the bourbon, and stir to combine. Just before serving, stir in 3 to 4 cups of ice, then top with Champagne or sparkling wine and garnish with the orange slices and pineapple chunks.
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