1 of lemon
3/4 oz of Maraschino liqueur (or cherry liqueur)
4 oz of Champagne
1 slice of orange
1 of fresh, skinless pineapple (or Pineapple Sherbet)
Muddle the fruit and maraschino in the bottom of a bar glass. Add ice and champagne, stir gently and strain into a champagne flute. Garnish with flamed orange peel, and serve.