Con Poulos
Active Time
15 MIN
Total Time
13 HR 15 MIN
Yield
Serves : 1

The orange-cinnamon syrup that sweetens this potent cocktail also is delicious in a mug of tea and over vanilla ice cream. Slideshow: More Punch Recipes

How to Make It

Step 1    

Make the orange-cinnamon syrup: Place orange zest in a heatproof 16-ounce jar and add sugar. Seal jar, and shake to combine. Let stand at room temperature 12 hours.


Step 2    

Bring 1 cup water and cinnamon stick to a boil in a saucepan. Pour into jar and stir to dissolve sugar. Let cool to room temperature, about 1 hour.


Step 3    

Strain syrup and stir in salt. Store in sealed jar in refrigerator up to 1 month.


Step 4    

Make the punch: In a cocktail shaker, combine the rum, port, lemon juice, and syrup. Fill shaker with ice; cover and shake to chill, but not dilute, about 5 shakes.


Step 5    

Place a few large ice cubes in a punch cup, and strain drink over ice. Top with Champagne and garnish with flower.

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