I first need to find a punch bowl, ideally with all of those coordinating cute cups with the little handles. Vintage. Ebay. You get the idea.
How about this, which just happens to be listed on ebay right now?
I'm thinking of filling it with something like this Pineapple Punch from a 1959 issue of Gourmet Magazine. It is certainly from the era I'm going for, and it looks like it would give a real, er, kick in the pants. Just right for a cocktail party at this time of the year. What do you think?
Gourmet June 1959; reprinted September 2001
1 large ripe pineapple (4 1/4lb) (preferably "extra sweet")
2 750-ml bottles dry white wine
1/2 cup brandy
1/4 cup confectioners sugar
1 cup granulated sugar
1 cup water
2 chilled 750-ml bottles Champagne
Cut off and discard top of pineapple. Cut off rind and cut rind into 2-inch pieces. Quarter pineapple lengthwise and cut away core, then cut core into 2-inch pieces. Blend rind and core to a coarse purée in a food processor, in batches if necessary.
Put pineapple purée in a bowl and stir in white wine. Chill, covered, 1 hour.
Cut remaining pineapple into 1/3-inch dice and stir with brandy and confectioners sugar in another bowl. Macerate, covered and chilled, stirring occasionally, 1 hour.
While pineapple is macerating, bring granulated sugar and water to a boil, stirring until sugar is dissolved, then boil syrup over moderate heat, undisturbed, until it registers 230°F on candy thermometer. Cool syrup.
Pour wine mixture through a large fine sieve into a punch bowl set in cracked ice and stir in syrup, pineapple with liquid, and Champagne.