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Ingredients
Orange-Cinnamon Syrup
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Zest of 2 oranges, removed with a vegetable peeler
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1 cup sugar
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1 cup water
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1 cinnamon stick
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Pinch of salt
Punch
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1 ounce aged rum
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1 ounce tawny port
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1/2 ounce lemon juice, strained
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1/2 ounce Orange-Cinnamon Syrup
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2 ounces chilled Champagne
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1 edible flower, such as nasturtium, pansy, or nutmeg, for garnish
Directions
Make the orange-cinnamon syrup
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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.
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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.
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Strain syrup and stir in salt. Store in sealed jar in refrigerator up to 1 month.
Make the punch
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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.
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Place a few large ice cubes in a punch cup, and strain drink over ice. Top with Champagne and garnish with flower.