In a large jar, combine the citrus zests with the Cognac; let stand at room temperature overnight. Strain the Cognac; discard the zests. In a punch bowl, combine the citrus juices. Stir in the sugar until dissolved. Add the infused Cognac, maraschino liqueur, tea and Pineapple Syrup. Stir in the rum and Batavia-Arrack and refrigerate until chilled, about 2 hours. Add the Champagne, Marinated Pineapple and ice.
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