Anjou Punch


Leo Robitschek of The NoMad Bar in NYC makes his perfect holiday punch with warming flavors of pear, cinnamon and citrus. Slideshow: More Fall Cocktail Recipes 

Anjou Punch
This big-batch punch is a good enough reason on its own to throw a festive fall bash. Leo Robitschek of The NoMad Bar in New York City makes his cold weather punch with warming flavors of pear, cinnamon and citrus. Your guests will definitely ladle themselves seconds and thirds. Photo: Nicole Franzen
Total Time:
40 mins


  • Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish

  • 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


  1. 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.

  2. 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.

  3. 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.

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