Todd English'S Super Bowl Champagne Punch

• 1 cup of ruby port
• 1 cup of freshly squeezed lemon juice
• 1 cup of a fine Cognac
• 1 1/2 cups of demerara syrup (1 cup demerara sugar and 1 cup filtered water)
• 2 cinnamon sticks
• 2 bottles of chilled sparkling wine or brut champagne (750 ml each)
• Thin slices of one ripe pear, thin wheels of one navel orange, and thin wheels of one small lemon
• Medium size square container full of filtered water and slices of pear, lemon and orange, then frozen

1. In a large pitcher or other container, combine port, lemon juice, Cognac, syrup, and cinnamon sticks, and let the mixture sit for 2-3 hours, covered, at room temperature.
2. Put the bowl you are going to use for serving the punch in the freezer and make sure the champagne is well chilled. Just before your guests arrive, pull the bowl and the container of frozen water with fruit slices from the freezer.
3. Add a little warm water to the top of the frozen container of ice and fruit to loosen, then turn it into the punch bowl to keep cold.
4. Pour the juice mixture from the pitcher into the serving bowl. Then add the chilled champagne and stir.

port, freshly squeezed lemon juice, cognac, syrup, cinnamon sticks, bottles, pear, water

Taken from www.epicurious.com/recipes/member/views/todd-englishs-super-bowl-champagne-punch-1255832 (may not work)