How to Use Citrus and Cinnamon to Make a Warming Holiday Punch

This warming punch is perfect for fall and winter entertaining. Leo Robitschek of the Sydell Group in New York City crafts this punch with cold weather flavors of pear, cinnamon and citrus. While apples are typically the star of fall cocktails, pear liqueur adds fruity depth and flavor without being overly sweet or sour. While this drink serves 12, we’re sure it will be gobbled up right away.  — Lucy Simon

Frequently asked questions 

How to use Cognac 

While some might consider Cognac akin to wine since both are made from grapes, it's much higher in alcohol and can be enjoyed more like bourbon or Scotch. Cognac is a type of brandy that is distilled from grapes and is then aged in barrels — it’s round, smooth, and fruity. Cognac is great on its own (in the proper glassware), but it can also add depth to cocktails. Try it in a citrusy Sidecar, mixed with coffee in a Café Brûlot, or topped with bubbly in an Arnaud’s French 75. 

What is triple sec?

Triple sec is a liqueur flavored with oranges. Specifically, it is a dry liqueur (sec means dry in French, so this is triple dry) that is distilled from orange peels. It has a gently citrusy flavor that is more aromatic than it is acidic which makes it a great mixer in drinks like the Anjou Punch or a classic Margarita that lean on fresh citrus juice for brightness.