22 Punch

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

22 Punch
Photo: Con Poulos
Active Time:
15 mins
Total Time:
13 hrs 15 mins


Orange-Cinnamon Syrup

  • Zest of 2 oranges, removed with a vegetable peeler

  • 1 cup sugar

  • 1 cup water

  • 1 cinnamon stick

  • Pinch of salt


  • 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


Make the orange-cinnamon syrup

  1. 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.

  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.

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

Make the punch

  1. 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.

  2. 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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