- Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks
- 1/2 cup sugar
- Crushed ice
- Orange and lemon wheels
- 12 ounces Cognac
- 12 ounces Belle de Brillet (pear liqueur)
- 9 ounces fresh lemon juice
- 6 ounces triple sec
- 12 ounces chilled Champagne
How to make this recipe
In a small saucepan, cover the broken cinnamon sticks with 1 cup of water and bring to a boil. Simmer over moderately low heat until reduced by half. Stir in the sugar until dissolved. Let cool, then strain through
a fine sieve into a bowl; refrigerate until chilled.
Mound crushed ice in the middle of a large punch bowl. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl, then push the crushed ice back to keep the fruit in place.
In a cocktail shaker, combine one-fourth each of the cinnamon syrup, Cognac, Belle de Brillet, lemon juice and triple sec; shake well. Add one-fourth of the Champagne and shake once, then add to the punch bowl. Repeat the shaking 3 more times with the remaining ingredients. Serve the punch in crushed-ice-filled glasses, garnished with cinnamon sticks and orange and lemon wheels.