Anjou Punch

[nverland]

Anjou Punch
TOTAL TIME: 40 MIN SERVINGS: 12

INGREDIENTS

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

HOW TO MAKE

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.
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.
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.