Spirits Rum 22 Punch Be the first to rate & review! The orange-cinnamon syrup that sweetens this potent cocktail also is delicious in a mug of tea and over vanilla ice cream. By Food & Wine Editors Updated on February 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 15 mins Total Time: 13 hrs 15 mins Yield: 1 Ingredients Orange-Cinnamon Syrup Zest of 2 oranges, removed with a vegetable peeler 1 cup sugar 1 cup water 1 cinnamon stick Pinch of salt Punch 1 ounce aged rum 1 ounce tawny port 1/2 ounce lemon juice, strained 1/2 ounce Orange-Cinnamon Syrup 2 ounces chilled Champagne 1 edible flower, such as nasturtium, pansy, or nutmeg, for garnish Directions 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. 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. Strain syrup and stir in salt. Store in sealed jar in refrigerator up to 1 month. 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. Place a few large ice cubes in a punch cup, and strain drink over ice. Top with Champagne and garnish with flower. Rate it Print